green chicken tortilla soup... 25 minutes

 

the goods:

 

soup:

meat from 1 rotisserie chicken, shredded

2 quarts chicken broth

1 jalapeno chile, diced (with seeds for more heat)

spinach tortillas

 

garnish:

shredded Monterey Jack cheese

scallions, thinly sliced

1 green bell pepper, ribs and seeds removed, diced

1 avocado, peeled, pitted, and diced

cilantro sprigs

1 lime, cut into wedges

 

Preheat oven to 375 degrees. Cut tortillas into thin strips, or use a cookie cutter to make cute shapes. Place on a rimmed baking sheet and spray with cooking oil. Sprinkle with salt and bake for 5 minutes.

 

In a large pot, bring broth, jalapeno, and 8 cups water to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes. Strain liquid through a sieve into a clean pot. Add shredded chicken and stir in 1 teaspoon salt.

Divide soup among bowls and garnish as desired.