Tortilla Soup

For the soup
4 skinless chicken thighs (about 1 1/2 lbs.) *I would shred chicken breasts instead*
1 can (14.5 oz) reduced-sodium chicken broth
1 jalapeno chile, diced (with seeds for more heat)
6 corn tortillas (6-inch)
3 Tbsp. canola oil
Coarse salt
For the garnish
1 cup shredded Monterey Jack cheese (5 oz.)
4 large scallions, thinly sliced (about 1/2 cup)
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
1 lime, cut in wedges

1. Preheat the oven to 400°. In a large pot, bring the chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.
2. Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise in 1/2 inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15-20 minutes.
3. Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 tsp. salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish as desired.

Review: I love this soup! Jason and I both love it, and the boys eat it, but aren't big soup eaters. The leftovers are just as good!