Tortilla Soup With Chicken
1 tablespoon vegetable oil
1 small onion, chopped
4 large cloves garlic, minced
1 4-ounce can of chopped green chilies , drained
1 cup chopped fresh tomatoes
1 finely chopped jalapeno pepper optional
1 12-ounce can tomato juice
4 1/2 cups chicken stock
salt, to taste
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 chicken breasts, cooked and shredded
3 corn tortillas, cut in strips
1 avocado, chopped
1 cup shredded jack cheese
cilantro, for garnish
1 lime, cut into wedges
Heat Chicken Stock
In a large pot, saute first four ingredients until tender.
Add the remaining ingredients in the ingredients list up to tortillas.
Cover and bring to a boil.
Lightly sprinkle the tortilla strips with salt if desired.
Layer the tortilla strips in bowls.
Sprinkle with chopped avocado if desired.