ingredients:
- 160 oz. chicken broth
- 4 carrots, chopped in half
- 4 celery stalks, chopped in half
- 2 white onions, chopped in quarters
- 2 large tomatoes, chopped in quarters
- 5 jalapeños (deseeded)
- 4 chicken bouillon cubes
- Pepper to taste
- 2 rotisserie chickens, shredded
- Small corn tortillas (or store-bought tortilla chips)
- Cooking Oil
- Avocado, sliced
- Mozzarella cheese, shredded
- Monterey Jack cheese, shredded
- Limes, cut into wedges
- Cilantro, chopped
- Sour cream
instructions:
Step 1. Combine the first eight ingredients in a large pot and boil until the vegetables are soft.
Step 2. While the broth is cooking, shred the meat from the rotisserie chickens.
Step 3. Cut small corn tortillas into thin strips and fry in small batches until crispy. Drain on paper towels and salt between each batch. Alternatively, use store-bought tortilla chips.
Step 4. Arrange avocado slices, mozzarella cheese, Monterey Jack cheese, lime wedges, cilantro and sour cream in separate serving bowls.
Step 5. Once the vegetables are soft, remove all vegetables from the broth. Discard half of the jalapeños (keep more if you prefer extra spiciness) and blend the remaining vegetables with some of the broth until smooth. Strain the blended mixture back into the pot of broth.
Step 6. Let the soup simmer for 15 minutes. Serve with toppings of choice and enjoy.