Mean Green Tortilla Soup

Mean Green Tortilla Soup

Ingredients
2 cups chicken stock
2 cups water
3 ears of corn, kernels removed (reserve shaved corn cobs)
1 package corn tortillas, cut into strips
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 package (3 pieces) chicken thighs or breasts
1 onion, chopped
2 garlic cloves, grated
2 teaspoon cumin
1 jalapeño pepper, seeded and chopped
10 to 12 tomatillos, husks removed - can substitute a jar of chunky salsa verde sauce
2 cups cilantro, chopped
Zest and juice of 2 limes
2 cups jack cheese, shredded
3 avocados, chopped (optional)

Preparation: Preheat oven to 400 degrees.
In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips.Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.