Spicy Tortilla Soup

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350 degrees F.
2. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer.
3. Bake them 5 to 10 minutes, or until crispy.
4. In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes.
5. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice.
6. Heat about 5 minutes more to blend flavors.
7. Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.