Tortilla Soup

By gnikylime

Ingredients

• For soup:
• 4 skinless chicken thighs (or breasts), about 1+1/2 lb.
• 1 can (14.5 oz.) reduced-sodium chicken broth
• 1 jalapeno chile, diced
• 6 corn tortillas
• 3 T. canola oil
• salt
• lime pepper
• For garnish:
• 1 c. shredded Monterey Jack cheese (5 oz.)
• 4 large scallions, thinly sliced (about 1/2 c.)
• 1 green bell pepper, diced
• 1 avocado, peeled, pitted, and diced
• 1/4 c. cilantro sprigs
• line, cut in wedge

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 400F. 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 (reduce to 5 - 10 minutes for breast meat). Transfer chicken to a plate; let cool.
2. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-in. strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 min.
3. Using a large spoon, skin 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 t. salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.