yield – 3-4 bowls of soup
4 corn tortillas, cut into 1″ strips
2 tablespoons vegetable oil
1/2 large onion, sliced thin
4 cloves garlic, rough chopped
1 jalapeno, rough chopped, seeds included if desired
1 teaspoon chili powder
1 teaspoon ground cumin
1 large can of whole stewed tomatoes
4 cups of chicken stock or vegetable stock
1-2 avocado leaves or 1 bay leaf
2-3 tablespoons lime juice
salt and pepper to taste
avocado cubes, chicken breast strips, crema, cilantro (optional)
Preheat large soup pan to medium. Add oil. Add strips and fry until crispy.
Add onions, garlic, jalepeno, chili powder, and cumin and saute for 1 minute until fragrant.
Add chicken stock, tomatoes, and avocado or bay leaves. Bring to boil reduce to simmer. Simmer for 10 minutes.
Remove avocado or bay leaves. Add lime juice. Blend in batches or with an immersion blender.
If adding chicken, cut into very thin strips and add. Cook for two minutes or until chicken is cooked through. Serve and garnish with avocado, crema, and/or cilantro.