Mexican Tortilla Chicken Soup Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 jalapenos, seeded and minced

Salt and freshly ground black pepper

Canola oil, for pan-frying

2 garlic cloves, minced

2 tablespoons extra-virgin olive oil

1 1/2 cups shredded cooked chicken

3 ripe medium tomatoes, chopped

8 corn tortillas, cut into 1/8-inch-thick strips

1/2 cup coarsely chopped fresh cilantro leaves, for garnish

2 avocados, halved, pitted, peeled, and diced

1 cup shredded Jack cheese, optional

1 lime, cut in wedges, for serving

2 medium white onions, diced

1 quart chicken stock, recipe follows

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