Tortilla and Chicken Soup

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Mine didn't have cheese. This bowl is from Mexico.
When I made this I got a piece of chicken that was like, skin and bone chicken breast - so I made homemade chicken stock with it. It was pretty darn good, and made the house smell amazing. I could put that recipe up, if anyone ever wanted to make homemade chicken stock. I used it for this soup, and it was pretty delish. So I used that for the shredded chicken this calls for - what I would probably do though, is poach a chicken breast in this soup, or else get a chicken breast cooked from one of those rotisserie chickens.

1 tbsp olive oil
1 onion, chopped
 2 cloves garlic, finely chopped
1 jalapeno, seeded and chopped
1 tsp ground cumin
6 cups chicken stock
1 tsp salt
2 cups shredded cooked chicken
2 cups fresh or frozen corn kernels
2 tbsp lime juice

Garnish:
2 cups crushed tortilla chips
- my own note: if you have wraps (for example, I used all the wrap scraps from the Oscar party), you can cut them up with scissors, toss them with oil and seasoning, and toast them in the oven until they're really crispy. They were really good, and with maybe less fat/calories than actual chips.
1/4 cup chopped fresh cilantro
2 tomatoes, seeded and diced
2 cups grated Monterey Jack, cheddar, or smoked mozzarella
1 avocado, diced

1. Heat oil in large saucepan on medium heat. Add onion and garlic and cook for 3 to 4 minutes, or until translucent. Stir in jalapeno and cumin, and cook for 1 to 2 minutes or until very fragrant.
2. Add chicken stock and salt, bring to a boil. Add chicken and corn. Reduce heat and simmer, covered, for 5 minutes.
3. Add lime juice. Remove from heat. Taste and adjust seasonings if necessary.
4. Serve soup in bowls and garnish with tortilla chips, cilantro, tomatoes, cheese and avocado.

- From Bonnie Stern

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