Chicken Tortilla Soup

Submitted by Little Remy

"Best served with all of the 'Fixings' in side bowls so everyone can pick what goes in their soup. Recipe accredited to: Martha Stewart.com"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

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

• Tortilla Chips

• 6 corn tortillas
• 3 tablespoons olive oil

• Fixings

• 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.