Categories: soup-stew-chili -chowder

Ingredients

• 5 cups chicken stock
• 4 bine-in, skin on chicken thighs (about 1 1/2 lb. total)
• 2 cups canned diced tomatoes with green chiles
• 1 large red onion, finely chopped
• 2-3 canned chipotles in adobo sauce, minced plus 2 tsp. sauce
• 2 tsp. vegetable oil
• 5 small (6-inch) corn tortillas- 1 chopped and 4 thinly sliced into strips then halved crosswise
• 2 tsp. vegetable oil
• 1 cup drained canned corn
• 2 limes- both zested and 1 juiced
• 1 avocado, pitted and diced
• 1 cup chopped cilantro
• 3 radishes, thinly sliced

Directions

1. Preheat the oven to 400 degrees. In a large pot, combine the stock, chicken, tomatoes and their juice, onion, chipotles and adobo sauce, 1 1/4 tsp. cumin and 2 cups water. Bring to a boil, then reduce heat to medium and simmer until the chicken is cooked through, about 20 minutes. Transfer chicken to a plate, let cool. Transfer half the soup to a blender, add the chopped tortilla and puree. Return the soup to the pot; season with salt and pepper.
2. Meanwhile, on a parchment -lined baking sheet, gently toss the tortilla strips with the oil. Bake, tossing halfway through cooking until golden and crispy, about 8 minutes. Gently toss with the remaining 1/4 tsp. cumin, 3/4 tsp. salt and 1 /8 tsp. pepper.
3. Using two forks, shred the chicken discarding skin and bones. Add shredded meat to the pot along with the corn, 2 tsp. lime zest and 1 Tbsp. lime juice. Season.Divide among bowls. Top with the avocado, cilantro, radishes and baked tortilla strips.

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