As with many recipes, this soup comes in many variations in spiciness and thickness of broth. This version is almost like a warm Mexican salad floating in an aromatic broth. Homemade chicken stock is a must for this recipe but store bought broth can be substituted and a vegetarian option is surely doable but that would require a bit more tweeking of the recipe.
Traditionally, the corn tortillas are fried but I prefer to toast it on an open flame on the stove top or grill.
Chicken Tortilla Recipe:
6 cups chicken stock
cilantro stems from one bunch
jalapenos split to 1/2 lengthwise or more
4 toasted corn tortillas
Place all the ingredients into a pot and bring to a boil and simmer gently for 1/2 hour.
Strain the broth and season with salt and pepper.
Return the broth to the pot and add the following and heat through:
2 cups large diced tomatoes
2 cups shredded cooked chicken
2-3 avocados large diced
Just before serving, add the following into each bowl:
6 toasted corn tortillas, cut into strips
fresh cilantro leaves for garnish
Optional ingredients:
cheese crumbled on top
black beans for a heartier soup
