Chicken Verde Tortilla Soup

Directions

1. In a stockpot, combine chicken stock, onion, cumin, cilantro, and jalapeños
2. Bring to a simmer and add chicken breast
3. Poach 10-12 minutes or until chicken is cooked through
4. Remove chicken breasts, and set aside, shred once cooled
5. Add tomatillo and some chips to still simmering poaching liquid
6. Simmer 1-2 minutes, and then blend with an immersion blender
7. Season with additional salt if needed
8. Return shredded chicken to soup to warm up, and serve
9. Garnish with additional chips, fresh cilantro, fresh lime juice, and shredded Monterrey Jack cheese