Chicken Tortilla Soup

This is a good soup! It's very thin, like broth, but when you add the toppings, it turns super delicious! The avocado is what makes this soup for me! So, wait until you have some to make it! For Dave, it's the fried tortilla strips and creaminess from the cheese and sour cream.


Some chicken - shredded or chunked, seasoned or not
1 large onion, chopped
6 cloves garlic, minced
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (I left these out)
1/4 c. fresh lime juice (3-4 limes)
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:
Store-bought tortilla chips, or 2-3 corn tortillas fried in oil in a frying pan
Sliced avocado
Grated cheese
1/4 c. cilantro
Sour cream

In a large stockpot, heat some olive oil over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.
While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado, and fry the tortillas. Right before serving, add lime juice and chicken to the soup. Season with salt and pepper to taste. Ladle soup into the bowls and add desired toppings.