Adapted from The Art of Simple Food
Serves 4-6
6-7 c. chicken broth or vegetable broth
2 whole chicken breasts, skin-on
1/2 c. olive oil, about
1/2 yellow onion
1 Anaheim green pepper or a couple of other small hot garden peppers
2 cloves garlic
2 fresh medium-sized tomatoes
Kosher salt
corn tortillas
Garnish:
1/2 c. chopped fresh cilantro
limes
Grated Monterey Jack cheese or queso fresco
about 1/2 c. julienned radish
about 2 cubed avocado
Homemade Mexican crema, optional
Add chicken broth to large stock pot, heat to a simmer then add chicken. Let poach for about 20 minutes. Remove chicken and let cool on a plate. Pour broth into a large bowl. Rinse stock pot and dry. Finely chop onion, green pepper and garlic. Add 2 Tbls. olive oil to stock pot and cook onion, pepper and garlic until soft.
Peel, seed and chop tomatoes, add to pot. Pour in the broth. Add salt, if needed.
Remove skin and bones from chicken and shred. Add to simmering broth (but do not boil) or place shredded chicken in a bowl to add to individually when serving.
While broth simmers, fry tortillas and assemble the garnish. Heat about a 1-inch layer of olive oil in a large heavy-bottomed pan. Add tortillas and fry in small batches until golden brown and crispy on both sides (use tongs to turn). Remove from pan and drain on a plate lined with a paper towel. Cut tortillas into strips using a pair of kitchen shears. Season with salt.
In small bowls, place chopped fresh cilantro, lime cut into wedges, grated cheese, radish, cut avocado, and creama.
Place broth in large bowls, add a squeeze of lime and garnish, self-serve style.
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