chicken soup, mexican version

bright fresh flavors in this simple soup. "like tacos, only soup." says my daughter enthusiastically. and just as popular, around here. when we lived in los angeles we ate a lot of tortilla soup. there are so many wonderful versions of it. this recipe is our favorite. but it is a flexible soup, good in many variations, spicier, vegetarian, etc.

mexican chicken soup

serves four, with leftovers for tomorrow

3 quarts good quality chicken stock

1 large onion, thinly sliced and then quartered

4 cloves of garlic, minced

2 cups chopped seeded tomatoes, fresh or canned

2 small tomatillos, husks removed and chopped

1 and a half cups shredded chicken breast

pinch of paprika and or cayenne pepper (both optional)

1 cup fresh (prefered) or frozen corn kernals

1 jalepeno pepper seeded and finely sliced into rings

1/2 cup cilantro (leaves only)

1/4 cup lime juice

1 avocado, chopped

1 lime, sliced for soup garnish

8 fresh corn tortillas, crisped in oven for 8 to 10 minutes at  350 degrees

first, bring your stock to boil. add sliced onion and garlic. simmer for a few. add tomatoes. simmer for 5 to 10 minutes (5 if fresh tomatoes, 10 if canned). add tomatillos and the shredded chicken. add paprika and/or cayenne (if using) and corn and thinly sliced jalapeno. simmer for another 5 minutes. add in the lime juice. correct seasoning. ladle into bowls. add chopped avocado, sliced lime, a small mound of cilantro to finish it. serve each person two corn tortillas to break and crumble into the soup. mmmmm.