Ingredients: |
Ingredients: 2 cups chicken broth
2 cups water
1 box of frozen corn
1 package corn tortillas, cut into strips
4 T Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken breasts
1 onion, chopped
2 garlic cloves, pressed
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
1 jar of green salsa
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups monterrey jack cheese, shredded
3 avocados, chopped (optional)
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Directions: |
Directions:Preheat oven 400°F.
In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
Preheat a skillet over medium-high heat with 2T olive oil about 2 turns around the pan. Add the chicken,
browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink
remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.
Preheat a heavy-bottomed pot with remaining 2 tablespoons of oil. Add the onion, garlic and cumin, and
cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.
While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée,
stock and chicken to the pot along with the veggies.
Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado. |
This recipe for Green Salsa and Chicken Soup is from