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Ingredients

• 2 cups regular or low sodium chicken stock
• 2 cups water
• 3 ears of corn, kernels removed (reserve shaved corn cobs)
• 1 package corn tortillas, cut into strips
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 package chicken thighs or breasts (3 pieces)
• 1 onion, chopped
• 2 cloves garlic, grated
• 2 teaspoon cumin
• 1 jalapeño pepper, seeded and chopped
• 10-12 tomatillos, husks removed
• 2 cups cilantro, chopped
• Zest and juice of 2 limes
• 2 cups Monterey Jack cheese, shredded
• 3 avocados, chopped (optional)

Description

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