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Ingredients:
6 corn tortillas, cut in wedges
1 chicken breast, boned & skinned
2 onions - 1 quartered, 1 chopped
2 cloves garlic, chopped
6 c. chicken broth
4 peppercorns
1/2 tsp. thyme leaves
1 tbsp. olive oil
2 green chilies, chopped
Juice & zest of 1 lemon
1 tbsp. grapefruit zest
Cilantro leaves for garnish
Tomato
Direction:
1. Spread tortilla wedges in a
single layer on a baking sheet, then air dry, in a 200 degree
oven for about 20 minutes, turning once. 2. Meanwhile, in a
soup pot, combine chicken breast, broth, garlic, quartered
onion, peppercorns and thyme. Raise to a boil, then reduce
heat and simmer 20 minutes. 3. Lift chicken from broth and
shred with 2 forks. Strain broth and reserve. 4. In soup pot,
heat olive oil, then saute chopped onion and chilies over
medium heat until onion is soft. Add tomato and saute about 5
minutes, stirring all the while. 5. Pour broth back into soup
pot, salt to taste and raise to a boil. Add lemon juice and
zest and grapefruit zest. Simmer 20 minutes or so. 6. Ladle
soup over tortilla wedges in serving bowls and garnish.
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For
Details about Ingredients , check your nearest American Store
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