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Mexican Tortilla Chicken Soup

Tyler Florence
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Chicken, cooked

1

Chicken (about 3 1/2 pounds), whole free-range

2

Avocados, pitted

2

Bay leaves

2

Carrots

3

Celery stalks

1/2 cup

Cilantro, fresh leaves

1

head Garlic

2

Garlic cloves

2

Jalapenos

1

Lime

1/4

bunch Thyme, fresh leaves

3

Tomatoes, ripe medium

1

Turnip

2

White onions, medium

2

White onions, large

1 qt

Chicken stock

1 tsp

Peppercorns, whole black

1

Salt and freshly ground black pepper

1

Canola oil

2 tbsp

Olive oil, extra-virgin

8

Corn tortillas, cut into 1/8-inch-thick strips

1 cup

Jack cheese