Tortilla Soup

This one is adapted from Martha Stewart. I generally make this with leftover roasted/rotisserie chicken so I make it a little different from her original recipe. My way is easier but her garnishes add such fresh flavors! This is the way I make it.



1 1/2 cups of leftover chicken, shredded (the original recipe calls for 4 skinless chicken thighs)
2 quarts chicken broth
1-15 oz can diced tomatoes, undrained
1 onion, diced
1 clove garlic, minced
1 jalapeno chili, diced (keep the seeds if you want more heat)
6 corn tortillas
3 tablespoons canola oil
course salt, to taste

Preheat the oven to 400 degrees. In a large pot, saute the onion, garlic, and jalapeno in butter. Stir in broth, tomatoes and salt (I generally add between 1/2-1 tsp). Bring to a boil, reduce heat and simmer 15 minutes. Add chicken and heat until hot.

While soup is simmering, brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2 inch strips. Place the strips on a rimmed cookie sheet; bake, tossing occasionally, until golden, 15-20 minutes.

Divide the soup among serving bowls and add the tortilla strips. Garnish as desired. Makes 4 bowls.

For the Garnish
1 cup shredded Monterrey Jack cheese
4 large green onions, diced
1 green bell pepper, diced
1 avocado, peeled, pitted, diced
1/4 cup cilantro sprigs
1 lime, cut in wedges
Sour cream