Serving Size: 6
Ingredients:
6 corn tortillas, cut in wedges
1 large boneless and skinless chicken breast
2 onions, 1 quartered, 1 chopped
2 cloves garlic, chopped
6 cups chicken broth
4 peppercorns
1/2 teaspoon thyme leaves
1 tablespoon olive oil
2 green chilies, chopped
1 tomato, chopped
Juice and zest of 1 lemon
1 tablespoon grapefruit zest
Cilantro leaves for garnish
Directions:
- 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.
- 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.
- Lift chicken from broth and shred with 2 forks. Strain broth and reserve.
- 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.
- 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.
- Ladle soup over tortilla wedges in serving bowls and garnish.
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