This tortilla soup is quick to make and is slightly spicy. Feel free to add additional jalapeno if you like it on the spicier side.
2 cups of cooked chicken breast, chopped
6 tablespoons of light olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 small jalapeno, minced
3 plum tomatoes, diced
1 quart of chicken stock
1 avocado, peeled and chopped
1 cup of shredded Monterey jack cheese with jalapeno
4 corn tortillas, sliced into strips
Salt and pepper
Fresh lime juice (optional)
In a large soup pot over medium heat, add 2 tablespoons of the light olive oil. To the pot add the red onion, minced garlic and jalapeno. Cook for 2 to 3 minutes.
Add the diced plum tomatoes and cook for another 2 minutes. Add the chicken stock. Season the soup with salt and pepper.
Turn the heat down to low and simmer for 30 minutes. Add the cilantro.
While the soup is simmering, heat another pan on medium high heat. Add the remaining 4 tablespoons of light olive oil. When the oil is heated add the tortilla strips and fry until they are crisp in about 1 minute. Remove the tortilla strips and place onto a plate lined with paper towels.
In four soup bowls, add ½ cup of the cooked chicken to the bottom of each bowl. Carefully ladle the hot soup over the chicken. Top each bowl with ¼ cup of Monterey jack cheese, diced avocado and fried tortilla chips. Squeeze with fresh lime juice and garnish with fresh cilantro if desired.
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