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
