- 2 cups chicken stock
- 2 cups water
- 3 ears of corn, kernels removed (reserve shaved corn cobs)
- 1 package corn tortillas, cut into strips
- 4 tablespoons EVOO Extra Virgin Olive Oil, divided
- 1 package (3 pieces) chicken thighs or breasts
- 1 onion, chopped
- 2 garlic cloves, grated
- 2 teaspoon cumin
- 1 jalapeo pepper, seeded and chopped
- 10 to 12 tomatillos, husks removed
- 2 cups cilantro, chopped
- Zest and juice of 2 limes
- 2 cups jack cheese, shredded
- 3 avocados, chopped (optional)
Preheat oven 400F.
In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.
Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeo.
While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the pure, stock and chicken to the pot along with the veggies.
Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.