Tortilla soup with chicken, corn, and avocado

Ingredients:

• 1.5 cups boiled chicken, cut into strips, see recipe below
• 2 crushed jalapeño peppers (seeds removed)
• 3 medium ripe tomatoes, chopped
• 1 liter of chicken broth, see recipe below
• 2 tablespoons extra-virgin olive oil
• 2 medium white onions, diced
• 2 crushed cloves of garlic
• Salt and freshly ground black pepper
• Canola oil, for deep frying
• 1 can of canned corn (optional)
• 8 corn tortillas, cut into strips 0.3 cm thick.
• 2 diced avocados (cut in half, remove pit and peel)
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, sliced ​​into wedges, for garnish
• 1 tbsp. coarsely grated Monterey Jack cheese (optional)

Chicken broth:

• 1 whole farm chicken (about 1.6 kg), washed and gutted
• 2 carrots, cut into large pieces
• 3 stalks of celery, cut into large pieces
• 2 large onions, quartered
• 1 head of garlic, cut in half
• 1 turnip, halved
• 1/4 bunch fresh thyme (leaves)
• 2 bay leaves
• 1 teaspoon black peppercorns

Preparation:

1. Place a saucepan over medium heat and pour in 2 tablespoons of olive oil. Add the onion, garlic, jalapeño, and tomatoes. Cook, stirring, for 15 minutes until the vegetables are tender and cooked through. Pour in the broth, season with salt and pepper, and simmer for 20 minutes.
2. Meanwhile, add 1 inch of canola oil to a skillet and set over medium-high heat. When the oil begins to smoke, add a handful of tortilla strips and cook until crispy on all sides. Transfer to a paper towel-lined plate and, while still hot, sprinkle with salt.
3. Ladle the hot soup into deep bowls, placing a handful of chicken in each. Top with sliced ​​avocado and fried tortilla strips (and corn, if using). Sprinkle with chopped cilantro and cheese, and serve with lime wedges.
   
   Chicken broth:
   
   Place the chicken and vegetables in a large saucepan and place it over medium heat. Pour in enough cold water to completely cover the ingredients (about 3 liters). If you add too much water, the broth will be weak. Add the thyme, bay leaves, and black peppercorns and slowly bring to a boil. Reduce the heat to medium-low and simmer for 1 to 1.5 hours, loosely covered, until the chicken is cooked through. As it cooks, skim off any floating bits and add more water as needed to ensure the chicken is completely submerged.
   
   Carefully transfer the chicken to a cutting board. When it's cool enough to handle, remove the skin and bones. Shred the meat and store it in a container.
   
   Carefully strain the broth through a fine-mesh sieve into another saucepan to remove the vegetables. Use the broth immediately, or if you plan to store it, place the saucepan in a sink filled with ice and stir until cool. Cover the saucepan and refrigerate for up to 1 week, or freeze. Yield: 2 quarts.