Ingredients
2 half chicken breasts
Coarse salt
Freshly ground black pepper
1 qt. chicken stock”

1 large white onion
2 Tbs. vegetable oil
1 tsp. minced garlic
26 oz. crushed tomatoes
3 to 4 canned chipolte, chopped, with 1 Tbs. adobe sauce

12 oz. corn tortillas
1 ripe avocado
4 oz. soft white cheese, grated

Instructions
To cook the chicken, season it on both sides with salt and pepper while heating the chicken stock in a saucepan. Slip the chicken into the stock and simmer gently for 20 minutes. Remove the chicken and let cool, saving the stock for the soup.

To make the soup base, cook the onion with half a teaspoon of salt in the oil until softened. Stir in the garlic and cook, stirring, another minute. Stir in the tomatoes, with the chipolte and its sauce. Cook, stirring, another minute. Then stir in the chicken stock. Bring to a simmer and simmer gently for 5 minutes. Taste and adjust the seasoning.

To prepare the garnish, cut the corn tortillas into 1/2©inch strips, place on a baking sheet in a 400 degree oven until they are crisp. Slice the chicken into 1/2©inch strips; do the same with the avocado.

To serve, stir the chic ken and avocado into the soup. When heated through, ladle the soup into bowls lined with tortilla strips and sprinkl e over the cheese.

Serves 6.

© Mary S. Risley