Ingredients
For the soup:
4 skinless chicken thighs (about 1 1/2 pounds)
1 can (14.5 ounces) reduced-sodium chicken broth
1 jalapeo 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
Description
PBS Everyday Food
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