Making the Most of that Chicken

Multiple dinners that evolve from one chicken

A most worthy use of the homemade stock!

Chicken Tortilla Soup

Makes 8 servings

6 tablespoons vegetable oil

12 six-inch corn tortillas, cut in half and then cut into half inch strips

1 large onion, chopped

4 cloves garlic, seriously smashed but not minced or chopped

1 tablespoon hot smoked paprika

1 tablespoon ground cumin

1 tablespoon ground chile powder

2 quarts homemade chicken stock

one 28 ounce can crushed tomatoes in thick puree

2 fresh bay leaves

1 tablespoon Kosher salt (use less or none if you use canned stock)

½ cup chopped cilantro leaves and stems plus and additional 4 tablespoons chopped leaves for garnish

1 whole chicken breast (or 2 cutlets), cooked (grilled, baked, sautéed or even microwaved) and cut into 1 inch pieces

2 avocados, cut into ½ inch dice

½ pound Monterey Jack or Colby Cheese, grated

Lime wedges for serving

Heat the oil in a large soup pot and when it is hot add the tortilla strips and cook until they are golden brown. Remove from the heat and put on paper towels. Add chopped onions, garlic and cook for a few minutes. Add paprika, cumin, and chile powder and cook for a few more minutes. Add the broth, the tomatoes, bay leaves, salt and the half cup of chopped cilantro. Stir it up and then add one third of the sautéed tortilla strips and cook for 30 minutes, uncovered. Allow to cool and buzz with an immersion blender until nice and smooth. This can all be done ahead.

At serving time, heat up the soup and add the chicken. Place remaining fried tortilla strips in bowls and top with grated cheese and cubes of avocado. Pour on steaming hot broth and top with chopped cilantro and lime wedge.