Chicken Tortilla Soup

• 30 grams (3 TB) Adrianas Adobo Chile Mix
• 454 grams (1 Lb) of chicken thighs skinless with bone in
• 1 cup canned roasted tomatoes
• 4 stalks chopped green onions
• 1/2 cup coarsely chopped cilantro, inclusing the stems
• 3 Tablespoons vegetable oil
• 1 Cup corn chips crushed + Extra corn chips
• 1/2 cup feta cheese or Monterrey cheese shredded
• Sea salt to taste
• Avocado sliced (optional) for garnish

Directions:

• Heat oil in a medium size pot. Sprinkle salt on both sides of chiken thighs.
• Place the chicken pieces in the oil and brown both sides about 1-2 minutes each side. Add the Adriana’s Adobo Chile Mix leaving the spice to sit on the chicken.
• Add water and bring to boil. Remove any foam from the stock.
• Mix in tomatoes, onions, cilantro and turn heat to low. Cover and simmer the soup for about 35-40 minutes. Check for sea salt if necessary.
• Remove chicken thighs from soup and shred the meat off bones. Return shredded chicken to the soup.
• Divide the corn tortilla chips and cheese of your choice in 4 soup bowls. Add in each the chicken meat.
• Pour the chicken stock in each bowl and serve on the side with the extra corn chips.
• Add avocado cubes (optional) for garnish.