Chicken Tortilla Soup

This. Is. Incredible. Very, very, rich and you nearly can't believe it came out of your own kitchen.

Chicken Tortilla Soup
Penzey's One

2 6-oz chicken breasts
3 8" flour tortillas
1 T olive oil or butter (melted)
1/2 tsp coarse salt
4 c stock
1 16-oz jar salsa

Garnishes:
sour cream
Monterey-Jack cheese, shredded
cilantro, chopped
avocado, sliced
scallions, sclied
lime wedges

To poach chicken, bring 6 of water to a boil. Add the raw chicken and simmer, uncovered, for 10 minutes. Turn off the heat and cover. Let sit for 30 minutes in the hot water. Drain and then shred chicken.

While you are poaching the chicken, you can also bake the tortillas. Brush both sides of tortillas with oil, sprinkle lightly with salt. Place on a cookie sheet and cut into strips (a pizza cutter does the job). Place into a COLD oven. Turn oven to 375. When oven reaches temperature, turn off oven but don't open the door until it cools down (about 30 minutes). Tortilla strips will be perfectly cooked.

In a stockpot, simmer broth, shredded chicken, and salsa over medium heat until heated through, about 10 minutes. Serve the soup with the tortilla strips, and toppings.

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