Rachel Ray's Mean Green Tortilla Soup

I made this for dinner tonight. In the words of it's creator, it was YUMMO!!! You can find the exact recipe at rachelrayshow.com. Here, I've added a few things.

Mean Green Tortilla Soup

Ingredients

• 1 package corn tortillas, cut into thin strips
• 4 tablespoons Extra Virgin Olive Oil, divided
• 1 package (4 pieces) chicken thighs or breasts
• 1 onion, chopped
• 2 garlic cloves, grated
• 2 teaspoons cumin
• 1 jalapeño pepper, seeded and chopped
• 10 to 12 tomatillos, husks removed
• 3 cups chicken stock
• 2 cups water
• 1 small bag of frozen corn
• 1 14 oz. can of diced tomatoes, drained
  
• 2 cups cilantro, chopped
• Zest and juice of 2 limes
• 2 cups jack cheese, shredded
• 3 avocados, chopped (optional)
• Fresh tomato and green onion for garnish
  

Yields: 4 to 6 servings

Preparation

Preheat oven 400°F.

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, water, tomatoes 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 crisps, avocado, fresh tomato, and green onion.