Chicken Tortilla Soup

By á-10469

Ingredients

• 4 boneless, skinless chicken thighs
• 1 4 z can chopped green chilies, drained
• 2 cloves of garlic, minced
• 1 yellow onion, diced
• 2 15 oz cans of diced tomatoes, including juice
• 1 cup chicken broth
• 1 teaspoon cumin
• salt and pepper
• 4 corn tortillas, sliced into 1/4 inch strips
• 1/2 cup shredded Monterey jack cheese
• 1 avocado diced and tossed with lime juice to prevent browning
• 1 lime, cut into wedges

Preparation

Step 1

Poach chicken until fully cooked.

In the meantime combine chilies, garlic, onion, tomatoes, chicken broth and cumin in a pot. Bring to a boil and then lower heat.

Once chicken is done remove from pan and shred. Add shredded chicken to the pot of mixture. Cook on high for 10 minutes. Adjust seasoning and add additional spices if needed.

Just before serving, add tortillas and cilantro pot. Stir to incorporate and add salt and pepper to taste. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.