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Ingredients

Serves 4

• FOR THE SOUP
• 4 (about 1 1/2 pounds) skinless chicken thighs
• 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
• salt
• FOR GARNISH
• 1 cup shredded (5 ounces) Monterey Jack cheese
• 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
• lime, cut in wedges

Description

To Serve, Ladle The Hot Soup Into Bowls, And Then Let Everyone Pick And Choose From Among The Suggested Mix-ins And Toppings: Toasted Corn Tortilla Strips, Lime Wedges, Shredded Monterey Jack Cheese, Diced Green Peppers, Sliced Scallions, Diced Avocado, A

Martha Stewart