Spicy Tortilla Soup

Ingredients

• 1  avocado ripe cubed peeled
• 64 ounce cans chicken broth low-sodium canned
• 9 ounce corn tortillas soft
• 2  ears grilled corn 
• 8 ounces feta cheese fresh white crumbled
• 0.5 cup cilantro leaves fresh
• 2 medium jalapeños sliced
• 1  juice of lime 
• 1 large onion red coarsely chopped
• 4 pound roasted chicken 
• 2 large tomatoes diced

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• colander

Directions

1. Heat oven to 350 F.
2. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
3. In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough to handle, pick off any meat and add it to the broth. Stir in the red onion, tomatoes, jalapenos, and lime juice.
4. Heat about 5 minutes.
5. Cut the corn from the cobs and add it to the soup. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.