Soupe de tortilla à la tinga de poulet

Ingrédients

• 2 large boneless skinless chicken breasts (about 1 1/2 lb)
• 1 teaspoon salt
• 1 carton (32 oz) Old El Paso™ Chicken Tinga Broth
• 1 can (14.5 oz) diced tomatoes
• 1 bag (12 oz) frozen whole kernel corn
• 1 medium white onion, diced
• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 1 cup crispy tortilla strips or tortilla chips
• 1/4 cup chopped fresh cilantro
• 3 fresh radishes, cut into matchsticks (about 1/4 cup)
• 1/4 cup sour cream or Mexican crema
• 1 cup thinly sliced green cabbage or green leaf lettuce
• 1 medium avocado, pitted, peeled, and diced
• 1 lime, cut into wedges

Préparation

1. 1

   Sprinkle both sides of chicken breasts with salt. In 5-quart Dutch oven, heat broth to boiling over high heat; reduce heat to medium-low. Add chicken, and cover. Simmer 15 to 20 minutes, turning chicken halfway through, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken from broth to cutting board to cool slightly.

2. 2

   Add tomatoes, frozen corn, onions, and green chiles to broth, and stir. Cover and simmer gently about 5 minutes.

3. 3

   Meanwhile, shred chicken with two forks, and return to soup. Simmer, uncovered, on medium-low heat for additional 10 minutes.

4. 4

   Ladle soup into bowls, and top each with 2 tablespoons crispy tortilla strips. Serve with desired toppings.