RECIPE: Chicken Tortilla Soup

Whole Foods has avocados on sale this Friday. One of my favorite uses:

INGREDIENTS:
One 32oz. box of chicken stock
6 oz beer
2 cloves garlic
Jalapeno pepper, quartered
1 cup cooked chicken
1/3 c. rice
1/3 cup corn
2 T. honey
One lime
One large tomato, diced
One avocado, diced
Cilantro, chopped (to taste)
Salt and pepper.
1 T. oil
2 flour or corn tortillas, cut into strips

Start by simmering chicken stock and beer with 2 smashed cloves of garlic and a jalapeno cut into 4 pieces (or more if you like it really spicy). After about 30 minutes remove the pepper and garlic. Add 1 cup of cooked chicken (leftover rotisserie chicken works great), 1/3 c. rice and 1/3 cup corn (canned or frozen is fine). In the meantime, toss tortillas in just a little oil, salt and pepper and bake at 350 degrees until crisp. One the rice is cooked in the soup add salt and pepper to taste, 2 T. honey and the juice of one lime. In the bottom of the soup bowls, put diced tomato, avocado and cilantro. Ladle soup on top (this way the avocado and tomatoes don't jet mushy). Serve with the tortilla strips (I like to serve them on the side, because they soften quickly in the soup).

Makes 2 big bowls, or 4 small bowls of soup.