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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Best served with all of the 'Fixings' in side bowls so everyone can pick what goes in their soup. Ingredients:
4 skinless chicken thighs |
14 1/2 ounces chicken broth (homemade preferred, but canned will work) |
1 jalapeno, diced (with seeds for more heat) |
salt |
6 corn tortillas |
3 tablespoons olive oil |
1 cup monterey jack cheese, shredded |
4 large scallions, thinly sliced (about 1/2 cup) |
1 green bell pepper, diced |
1 avocado, peeled, pitted, and diced |
1/4 cup fresh cilantro stem |
1 lime, cut into wedges |
Directions:
1. 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.
2. 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.
3. 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.
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