There are many versions of tortilla soup (many are made with a tomato base) but this is a light and really easy version of it, inspired by a recipe from Martha Stewart.
1 small boneless breast of chicken
1 clove garlic
1/4 large white onion
1 jalapeño, cut in half
1/2 poblano pepper, optional
Salt, to taste
Freshly ground black pepper
1 quart low-sodium chicken stock
Cooking spray, for greasing
1/2 fajita-sized multi-grain tortilla
1 tablespoon canola oil
1/2 teaspoon cumin
1/4 teaspoon chili powder
1 Haas avocado
1 scallion, white and light green parts, thinly sliced
Fresh cilantro, roughly chopped, for garnish
Freshly grated Monterey Jack cheese, for serving
Juice from 1/2 lime
1. Preheat oven to 400°F.
2. Place chicken, garlic, onion, jalapeño and poblano pepper (if using) in a stockpot and add enough stock to cover everything. Bring to a boil. Lower heat to low and simmer for about 30 minutes, until chicken is done. As it cooks, remove and discard any surface impurities. Add more stock if necessary to keep chicken covered while simmering. Transfer chicken to a plate and allow to cool slightly. Strain liquid into a clean pot and return stock to low heat to keep warm. Season with salt and pepper.
3. Meanwhile, spray a baking sheet with cooking spray. Brush one side of tortilla with oil and season with cumin and chili powder. Cut tortilla into 1/4-inch strips and place on prepared baking sheet. Bake until lightly golden brown, turning occasionally, about 10 minutes. Remove and set aside.
4. Shred chicken into bite-sized pieces and return to stock to warm through.
5. Cut avocado in half, remove pit. Dice one half (save remaining half for another use) and set aside.
6. When soup is warmed, spoon into serving bowl and top with avocado, scallions, cilantro and cheese. Drizzle with lime juice and top with tortilla strips. Serve warm.