Mexican Tortilla Soup

1 tbsp butter

4 small shallots, finely chopped

1 large tomato, peeled and finely chopped

1 jalapeno pepper, seeded and minced

6 cups chicken stock

1 lime, juiced

pinch sugar

2 cups cooked chicken 

(buy half a rotisserie chicken at the supermarket deli, 

remove and discard skin, shred meat)

1 ripe avocado, cubed

Tortilla chips

1 tbsp cilantro, chopped

In a large saucepan, melt butter, then add shallots and sauté for several minutes, until tender.  Add tomato and jalapeno and cook for another 2 minutes.  Pour in stock, then add lime juice and sugar.  Cover and simmer for 20 minutes.  Add chicken and heat through.  Season with salt and pepper to taste.

To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.