• 99a6918b779b17d3d76d7c97823e5d4b

Tortilla Soup

With its great blend of avocado, peppers and Monterrey Jack, this tortilla soup is sure to satisfy your cravings.

Prep
Cook
Serves 4people
Ingredients
For garnish
1
cup shredded (5 oz) Monterrey 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
1
lime, cut in wedges
for soup
4
(about 1 1/2 lbs) skinless chicken thighs
1
can (14.5 oz) reduced sodium chicken broth, add salt to taste
1
jalapeño chile, diced (with seeds for more heat)
6
corn tortillas, (6 in)
3
tbsp canola oil
Directions
1.
Preheat oven to 400° F.
2.
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.
3.
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, 15-20 minutes.
4.
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).
5.
Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 tsp salt.
6.
Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

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