To serve this Mexican mainstay, ladle the hot soup into bowls, and then let everyone pick and choose from among the suggested garnishes.

　　

Ingredients

Serves 4

　　

For the Soup

4 skinless chicken thighs (about 1 1/2 pounds)

　　1 can (14.5 ounces) reduced-sodium chicken broth

　　1 jalapeño chile, diced (with seeds for more heat)

　　6 corn tortillas (6-inch)

　　3 tablespoons canola oil

　　Coarse salt

　　

For the Garnish

1 cup shredded Monterey Jack cheese (5 ounces)

　　4 large scallions, thinly sliced (about 1/2 cup)

　　1 green bell pepper, ribs and seeds removed, diced

　　1 avocado, peeled, pitted, and diced

　　1/4 cup cilantro sprigs

　　1 lime, cut in wedges

　　

Step 1

Preheat the oven to 400°F. In a large pot, bring the chicken, broth, jalapeño, and 8 cups of water to a boil over medium-high heat. Reduce the heat to medium; simmer until the chicken is cooked through, about 15 minutes. Transfer the chicken to a plate; let cool.

　　

Step 2

Brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2-inch strips. Place the strips on a rimmed baking sheet; bake, tossing the strips occasionally, until golden, 15 to 20 minutes.

　　

Step 3

Using a large spoon, skim the fat from the surface of the broth in the pot, and strain the liquid through a sieve into a clean pot (you should have about 8 cups). Shred the chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide the soup among serving bowls, and add the tortilla strips. Garnish as desired.

　　

Planning Ahead

Step 4

The chicken can be cooked up to a day in advance; cool, then store the chicken and cooking liquid separately in the refrigerator. Shred the meat just before using. You can also use leftover or store-bought roasted chicken in this soup; use two quarts homemade or reduced-sodium canned chicken broth instead of the cooking liquid.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.