- 6
Ingredients
- 1 lb Boneless Skinless Chicken Breasts
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 2 tbl Olive Oil
- 2 med Onions, diced
- 2 Garlic Cloves, peeled and minced
- 1 Celery Stalk, thinly sliced
- 2 Jalapeños, seeded and minced
- 3 med Tomatoes, chopped
- 2 lg Tomatillos, chopped (about 1 cup total)
- 1 additional tsp Ground Cumin
- 1 quart Chicken Stock, I’ve been using chicken base (3 tablespoons for 1 quart water)
- 6 Corn Tortillas, cut into 1/8” strips
- Cooking Spray (Pam)
- 2 Avocados, firm but ripe, peeled and cut into 1” chunks
- 1/2 cu Fresh Cilantro, roughly chopped
- 1 Lime, cut into wedges
Preparation
Step 1
Preheat oven to 350 degrees F. Rinse chicken breasts in cold water and pat dry. Mix cumin, chili powder, salt and pepper in a small bowl. Liberally season chicken on all sides with the spice mix. Place chicken in an oven-proof pan and bake for 35-40 minutes or until cooked through. Remove from oven and allow to cool. Once cool, shred chicken into small pieces with your hands and set aside. Increase heat to 400 degrees F.
Liberally coat tortilla strips with cooking spray and toss lightly. Place in a single layer on a baking sheet and bake for 10-15 minutes or until strips are crispy. Remove from oven and transfer strips to a paper towel.
Meanwhile, heat olive oil in a large saucepan over medium high heat. Add onions, garlic, celery, jalapeños, tomatoes and tomatillos. Sauté for 15-20 minutes or until ingredients are tender. Season the mixture with an additional teaspoon of cumin. Add chicken sock and bring to a boil. Reduce heat and simmer for an additional 15-20 minutes. Lightly season with salt and pepper, to taste.
To serve, ladle soup into individual serving bowls. Top with shredded chicken, avocados, tortilla strips and cilantro. Give your guests a wedge of lime to squeeze into their serving at the table.