Tortilla Soup

I fell in love with Tortilla Soup in Mexico at the end of the year. I mean really good, authentic Mexican food, not Taco Bell or El something-or-other in the states. So I've been searching for recipes and it seems like there are as many recipes for Tortilla Soup as there are cooks! I chose one from that had fried tortilla strips in it, not crumbled corn chips. Then I just sort of "averaged" the ingredients, but will credit basic recipe to Bigoven.

Most recipes called for chicken breast, but I had thighs, so that's what I used:

4 chicken thighs
Olive oil
4 cloves  minced garlic
1/2 chopped yellow onion
1 minced jalapeno-seeds and veins removed for less heat, I seeded 1/2

Cover chicken with water and add seasonings: Cumin, chili powder, cayenne, thyme, rosemary, salt and pepper to taste. Boil until chicken is well done, then shred chicken, reserving stock.

Saute garlic and onion in olive oil and add to stock.
Add 32 oz. chicken broth
1 14.5 oz. can diced tomatoes (I used fire-roasted diced tomatoes)

Heat while cooking the tortilla strips:

Cut tortillas in half, then into 1/4" strips. Fry in oil until crisp and drain on paper towel.

Place fried tortilla strips, cheese and avocado in the bottom of bowl, then cover with soups. Add more tortillas strips and cheese if desired. Squeeze lime on top and add cilantro.

Garnishes:
Shredded Cheese
Chopped Cilantro
Sliced Dried Peppers
Avocado
Lime Slices




Other things that can be added, limited only to your imagination:

Corn Kernels
Black Beans