Tortilla Chicken Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Boneless, skinless chicken breasts, cut into 1/2-inch strips |
| 1/4 | c | Freshly squeezed lime juice |
| 3 | tb | Olive oil |
| 2 1/2 | tb | Honey |
| 1 | ts | Spicy chili sauce |
| 1 | tb | Garlic, finely minced |
| 1 | lb | Vine ripened tomatoes, cut in half and seeded |
| 4 | Poblano or 2 anaheim chilies | |
| 2 | Ears white corn husk removed | |
| 3 | Tortillas (6-inch) | |
| 1/3 | c | Cooking oil |
| 1/2 | c | Soft goat cheese, crumbled |
| 1/2 | Ripe avocado, sliced | |
| 2 | Limes cut into wedges | |
| 1/4 | c | Chopped cilantro leaves |
| 6 | c | Chicken stock |
| Salt to taste |
Advertisement