Spicy Tortilla Soup

Recipe Ingredients

8		Corn tortillas
2		Low-sodium chicken broth - (32 oz ea)
		Chicken bones - reserved from
		Cilantro-Infused Chicken Sandwiches - (see recipe)
1		Red onion - coarsely chopped (large)
2		Tomatoes - diced (large)
2		Jalapeños - sliced (medium)
1		Lime - juiced
2		Grilled corn - reserved from
		Grilled Summer Vegetables And Corn - (see recipe)
1/2 cup	8g / 0.3oz	Fresh cilantro leaves - coarsely chopped
1		Ripe avocado - peeled, cubed
8 oz	227g	Crumbled feta, queso fresco, or
		Other fresh white cheese

Recipe Instructions

Heat oven to 350 degrees. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.

In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes more to blend flavors.

Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B61) - from the TV FOOD NETWORK

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