6 dried corn tortillas, cut into 1/4″ strips.
1/4 cup oil
1/2 cup chopped onion
2 cloves garlic
1 medium poblano pepper chopped – you can use a spicier pepper if desired
4 cups chicken stock either knorr or homemade – we actually used turkey stock
1 small can of tomatoes – we used fresh tomatoes without skins
1/2 tsp salt
1 1/2 cups shredded chicken/turkey (leftovers!)
1 avocado cut into 1″ slices.
1/2 cup cheese or sour cream
cilantro for garnish
Saute tortillas strips in hot oil. Drain well.
Sauté onions, garlic and peppers until softened. Add to broth with tomatoes and salt, bring to a boil and simmer for 15 minutes.
Add chicken and cook until chicken is thoroughly warmed through.
Now cut avocado into 1″ slices.
Divide 1/2 the tortilla strips in the bottom of each bowl, ladle in the soup.
Garnish with remaining tortillas, avocado strips, cheese and cilantro