Chicken Tortilla Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.