Chicken Tortilla Soup

Grill or saute lightly salted and peppered chicken tenders in 1 T olive oil until just done - browned nicely on both sides. It just takes a few minutes. (Don't worry, it will finish cooking in the pot). Set aside reserve juices to be poured into soup later. In large stock pot or dutch oven, saute onion and jalapenos in 1 T Olive oil. Once onions become clear, add garlic and saute for a minute or two longer. Careful not to burn the garlic. Add chopped tomato and allow them to heat through. The tomatos will start to get a bit pulpy when heated. That's when you can add the chicken stock and spices. Add salt and pepper to taste keeping in mind that the chicken is also seasoned. You can always add a bit more toward the end. Once incorporated, add diced chicken and reserved chicken juices. I used a touch of the soup stock to de-glaze the pan used for sauteing the chicken. That way you get all those rich flavors in your soup! Simmer 10 minutes. While simmering the soup, fry corn tortilla strips in a shallow pan. Start with very hot oil so that corn strips crisp up. Fry in batches and drain on paper towels. Taste the soup - if all is well; ladle soup, top with a small handful of cheese, tortillas strips and diced avocado. Serve with wedge of lime. I added a tiny dollop of light sour cream on the top, but that is completely optional.