3 c. chicken stock
1 each lime, juice of
1/4 c. tomato juice
1/2 each Jalapeno, chopped
1/2 c. cilantro, chopped
1 each green onion, chopped
1/4 lb. chicken breast, boneless and skinless
1 6 in. yellow corn tortilla
1 6 in. blue corn tortilla
1 6 in. red chile corn tortilla
2 c. corn oil
1/4 c. hominy (cooked)
1 each Avocado (diced small)
1/2 c. Queso Asadero or Jack cheese (shredded)
1/2 tsp. ground black pepper
Salt to taste

Simmer chicken stock, tomato and lime juices with the jalapeno, cilantro and green onion for 45 minutes. While simmering; grill the chicken until cooked all of the way through, then dice into small cubes. Heat corn oil in a sauce pot to 360 degrees. Cut tortillas into small julienne strips and cook in the corn oil until crispy. Strain soup and place in cups with the diced chicken and hominy. Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired.