6 (6-inch) Lindas Corn Tortillas or other wheat-free tortillas
cup (60 mL) vegetable oil
1 small onion, chopped (about 1/3 cup/ 75 mL)
2 cloves garlic, finely chopped
1 medium poblano or jalapeo pepper, seeded and chopped (for extra heat, dont remove seeds)
1 carton (32 oz) reduced-sodium chicken broth
1 can (14 oz) organic fire-roasted diced tomatoes, undrained
tsp (2 mL) coarse salt (kosher salt or sea salt)
1 cups (625 mL) shredded cooked Pine View Farms chicken
1 medium ripe avocado, peeled, pitted and cut in 1-inch (2.5 cm) slices
1 cup (250 mL) fresh cilantro or green onions, chopped
1 cup (250 mL) Jerry’s Spicy Yogurt
1. Cut tortillas in half, then into -inch (5 mm) strips. In medium saucepan, heat oil over medium-high heat. Fry strips, one-third at a time, until light brown and crisp. Remove from pan; drain on paper towel.
2. In same saucepan, cook onion over medium-high heat, stirring, frequently, for 2 minutes. Stir in garlic and poblano pepper; cook, stirring frequently, until onion and pepper are tender-crisp, 2 to 3 minutes.
3. Stir in broth, tomatoes and salt; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in chicken; heat until hot throughout.
4. Divide half of tortilla strips among 4 serving bowls. Ladle in soup. Top with avocado. Sprinkle on remaining tortilla strips and cilantro. Drizzle with yogurt.