Mean Green Tortilla Soup

Submitted by Briana Norman

Courtesy of Rachael Ray

2 Cup chicken stock
2 Cup water
3 ears of corn, kernels removed (reserve shaved corn cobs)(you can use canned corn too)
4 TB extra virgin olive oil divided
3 pieces chicken thighs or breasts
1 onion, chopped
2 cloves garlic, grated
2 tsp. cumin
1 jalapeno pepper, seeded and chopped
10-12 tomatillos, husk removed--these look like small green tomatoes in the produce section
2 Cup cilantro, chopped
Zest and juice of 2 limes
2 Cup Monterey Jack cheese, shredded
3 avocados

1. Cook chicken in 1 TB olive oil. Cut intro strips.
2. Preheat a heavy bottomed pot with remaining 2 TB olive oil. Add the onion, garlic and cumin; cook until soft--about 3-4 minutes. Add the corn along with jalapenos.
3. While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth.(have the husks removed, wash the tomatillos and cut the stems off)
4. Add the puree, stock and chicken to the pot along with veggies. Simmer for 10-15 minutes. Remove the soup from the heat and add in cilantro, lime zest and juice; serve it up with handful of Monterrey jack cheese, tortilla chips and sliced avocado.