Tortilla Soup

One of the most requested meals in our family is Martha Stewart's Tortilla Soup. It's found in this book, Food Everyday: Great Food Fast. I love this cookbook. Most recipes in this book are completed with only a handful of ingredients.

The recipe is below. For other recipes, you can visit their site here.

	Tortilla Soup
	Serves 4 | Prep Time: 30 minutes | Total Time: 30 Minutes

For the soup: 4 skinless chicken thighs (about 1 1/2 pounds) 1 can (14.5 ounces) reduced-sodium chicken broth 1 jalapeno chile, diced (with seeds for more heat) 6 corn tortillas (6 inches) 3 tablespoons canola oil Coarse salt For garnish: 1 cup shredded Monterey Jack cheese (5 ounces) 4 large scallions, thinly sliced (about 1/2 cup) 1 green bell pepper, diced 1 avocado, peeled, pitted, and diced 1/4 cup cilantro sprigs 1 Lime, cut in wedges Preheat oven to 400° . In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; let cool. Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes. Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.