1 tablespoon vegetable oil
1 small onion , chopped
4 cloves garlic , minced
1 (4 ounce) can of chopped green chilies , drained
1 cup chopped fresh tomatoes
1 finely chopped jalapeno pepper optional
1 (12 ounce) can tomato juice
4 ½ cups chicken stock
salt, to taste
¼ teaspoon black pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons chili powder
2 chicken breasts , cooked and shredded
1 cup zucchini or yellow squash, chopped
3 corn tortillas, cut in strips
1 avocado, chopped
1 cup shredded jack cheese
cilantro, for garnish
1 lime, cut into wedges
Procedure
Step 1-Heat Chicken Stock
Step 2-In a large pot, saute first four ingredients until tender.
Step 3-Add the remaining ingredients in the ingredients list up to tortillas.
Step 4-Cover and bring to a boil.
Step 5-Reduce heat to low and simmer.
Step 6-Simmer until the vegetables are tender, about 30 more minutes.
Step 7-Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
Step 8-Lightly sprinkle the tortilla strips with salt if desired.
Step 9-Layer the tortilla strips in bowls.
Step 10-Sprinkle with chopped avocado if desired.
Step 11-Ladle soup into bowl.
Step 12-Sprinkle with shredded cheese and cilantro and serve immediately with fresh lime.
Yields: 6 servings
