Tuesday, October 26, 2010

Chicken Tortilla Soup

Chicken Tortilla Soup
4 servings

2 cups chopped or shredded chicken
2 quarts chicken stock
1 small red onion, finely chopped
2 jalapenos, thinly sliced (seeded if you want less heat)
2 large tomatoes, diced
1 cup corn kernels, fresh if available

Tortilla chips
1 cup cilantro leaves, chopped
1 ripe avocado, roughly chopped
1 lime, cut into wedges

Place the first six ingredients in a pot and simmer for 20 minutes. 

To serve:  Place a small handful of tortilla chips in a soup bowl, add soup and garnish with cilantro and avocado, squeeze lime over the top and enjoy.