(adapted from a recipe from Simply Recipes)
I was searching for dinner possibilities today on the internet and came across this one. I made a few changes and the result was great. Not only was it easy to make but it was really tasty too!
6 (6-inch) corn tortillas
1/4 cup oil
1 onion, chopped (can use red or yellow onion or a combination of the two)
4 cloves garlic, finely chopped
1 T cumin (less if you are not as fond of cumin as I am!)
1.5 jalapeño chiles, seeded, veins removed, chopped
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained (preferably fire roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 pound chicken (boneless and skinless), cooked then shredded
1 ripe medium avocado
1/2 cup shredded Pepper Jack cheese (2 oz)
Chopped green onion
1 lime, cut into wedges
1. The recipe says you should try to use old, dried out tortillas. If not put them on a baking sheet in the oven at 200°F for 10-15 minutes . Cut tortillas into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2. To cook chicken, place in a pot with 6 cups of water. You can flavor the water with whatever you have on hand. I used some spices (thyme, oregano) and 3 vegetable bullion cubes. Cook chicken until done. Remove chicken and shred after it has slightly cooled. Reserve 4 cups of liquid.
3. In a large pot saute onion, garlic, and jalapenos for 3-4 minutes. Add cumin and mix well. Stir in reserved chicken broth, canned tomatoes, and salt. Bring to a boil. Reduce heat and simmer 10 minutes.
4. Using either a blender, cuisinart, or immersion blender, puree soup. Add chicken to the soup and heat through.
5. To serve garnish with sliced avocado, green onions, pepper jack cheese, corn tortilla strips, and a lime wedge.
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