INGREDIENTS
1
cooked chicken carcass
1/2 cup
dry white wine
4 qt
cold water
5 cups
chicken broth
1
bay leaf
2
garlic cloves, toasted (toast cloves in a dry skillet over medium high heat until browned)
1/2 tbsp
black peppercorns
1/4 tsp
oregano
kosher salt
1 1/2 tbsp
extra virgin olive oil
2/3 cup
diced yellow onion
1/2 cup
diced green bell pepper
1/2 cup
diced tomatoes
1/3 cup
freshly squeezed lime juice
6 oz
shredded cooked chicken
tortilla strips, chopped avocado and cilantro for garnish