Ingredients
Serves 4- FOR THE SOUP
- 4 (about 1 1/2 pounds) skinless chicken thighs
- 1 can (14.5 ounces) reduced sodium chicken broth
- 1 jalapeno chile, diced (with seeds for more heat)
- 6 corn tortillas, (6 inches)
- 3 tablespoons canola oil
- salt
- FOR GARNISH
- 1 cup shredded (5 ounces) Monterey Jack cheese
- 4 large scallions, thinly sliced (about 1/2 cup)
- 1 green bell pepper, diced
- 1 avocado, peeled, pitted, and diced
- 1/4 cup cilantro sprigs
- lime, cut in wedges
Directions
- Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool.
- Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
- Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.
made this soup the other day for lunch. its very fresh tasting. very summery. recipe is from martha stewart food
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