Arizona tortilla soup

 

INGREDIENTS
1 chicken breast, fat removed

1 onion (4 to 5 oz.), peeled and finely chopped
1 teaspoon minced or pressed garlic
1 dried bay leaf
1/2 teaspoon dried oregano
1/2 teaspoon black peppercorns
1/2 teaspoon hot chili flakes
8 cups fat-skimmed chicken broth
 Salsa fresca (optional)
1 ripe or firm-ripe avocado (about 8 oz.)
1 lime (about 3 oz.)
3/4 cup shredded jack cheese
 Salt and pepper 

DIRECTIONS

In a skillet, heat 1 TBS of oil.  Cut chicken breast into 1-2" pieces and season with salt & pepper.  When oil is hot add chicken to skillet and cook through.  Once chicken has cooled enough to handle, pull apart with forks until made into bite-sized pieces.

Add onion and garlic to pan with a few TBS of oil. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.  Add chicken and heat through.

Meanwhile, whirl half the salsa fresca in a blender until coarsely puréed. Pit, peel, and thinly slice the avocado. Rinse lime and cut crosswise into thin slices; discard ends.

Add soup to bowls, top with salsa, avocado slices, lime slices, and jack cheese. season to taste with salt and pepper.

VERDICT

 The original version of this recipe is a little more fussy and doesn't include the chicken.  You can make it vegetarian, but something this light needed the chunks of chicken for us not not be hungry again half an hour after dinner!