Preparation time: 30 minutes
4 skinless chicken thighs (approz. 1.5 lbs)
1 can (14.5 oz) chicken broth
1 jalapeno chile, diced
6 (6-inch) corn tortillas
3 tbsp canola oil
1 cup shredded monterry jack cheese
4 lrg scallions, thinly sliced
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted and diced
.25 cup cilantro
1 lime, cut into wedges
1. Preheat the oven to 400 degrees. In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.
2. Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise until .5-inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occassionally, until golden, 15-20 minutes.
3. Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (should yield about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 tsp of salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish using remaing ingredients as desired.