Chicken Tortilla Soup

4 bone in chicken thighs
olive oil
6 corn tortillas, chopped or tortilla chips
1 cup Sofrito
2 tablespoons. ground cumin
1 teaspoon chili powder

1 28 oz cans diced tomatoes
Salt and pepper to taste

For Garnish:
1/4 cup Grated Cheddar cheese
1/4 cup Cilantro leaves
sour cream
2 Avocados, cubed
Tortilla pieces, fried crisp


In large pot, Boil 4 thighs in about 6 cups of water with garlic salt till done. Separate chicken and let cool. Empty pot of liquid. Set aside.this will be your chicken stock. Heat oil in skillet over medium-high until hot. Add corn tortilla strips and fry until crispy, about 1 to 2 minutes. Add sofrito,cumin, chili powder. Cook until tender, about 5 minutes. Add stock and tomatoes and cook 45 minutes to 1 hour. Add salt and pepper to desired taste. Serve hot and add garnish as desired. If using pre-made tortilla chips, add them last,, just crumble in the soup. save crispy ones for garnish

Tomato Basil Brown Rice Salad

1 cup short brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped
2 cups Spinach
Directions
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.