For soup
1 large bone-in chicken breast (or 2-3 boneless filets) 10 cups of water
Chicken bullion for quantity of water (measurement depends on type of bullion)
1 medium onion, chopped
1/2 bell pepper (red or green) chopped
4 cloves garlic minced
2 stalks of celery chopped (including tops if available)
1 carrot chopped
1 small bunch cilantro chopped (including stems)
3 green onions chopped (including bulb)
A dash of black pepper
Cooked long grain white rice (optional)
For topping
8 oz fresh white cheese cubed (if you use fresh mozzarella, add a bit of salt)
5 ripe small Hass avocados cubed
20 corn tortillas cut into squares and deep fried until golden and crispy
1 8 oz can jalapeño peppers chopped (optional)
Boil chicken breast in bullion and water until cooked through. While chicken is cooking chop vegetables and sautee until tender, being careful not to add green onion and cilantro until the other veggies are almost completely done. Remove breast from stock, separate meat from bone and shred or chop. Return meat to stock, discard bone. Add veggies to stock and a dash of pepper. Allow to simmer until heated through and flavors marry. (If you use boneless, skinless breasts you can skip sauteeing the veggies and just add them directly to the water, adding the green onions and cilantro a few minutes before turning soup off).
Serve soup with (a scoop of rice) cheese, avocado (jalapeño) and chips on top.
