Ultimate TORTILLA SOUP - How to made TORTILLA SOUP Recipe

A favorite southwestern-style TORTILLA SOUP...also know as SOPA AZTECA DE TORTILLA...that you're gonna just LOVE!! Tantalizing favors & aromas will keep you making it time after time again!! Click on "Show more" below for recipe...

TORTILLA SOUP:

• 1 large bunch cilantro
• 4 cups (32 ounces) chicken broth, I used no-salt chicken broth
• 3 Chicken Breast, skinned, deboned and raised
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt (optional)
• 1/2 cup lime juice, fresh squeezed (about 3-4 limes, plus lime wedges)
• 1 cup Colby Jack Cheese, shredded
• 2-3 garlic cloves, minced
• 2 jalepeno, diced (discard ribs and seeds for less heat)
• 1 (15 ounce) can Fire Roasted diced Tomatoes
• 4-6 flour tortillas, sliced in 1/4-inch strips (enough oil for frying strips, about 1/4 cup oil)
• 1-2 large avocados
• 2 cups water
• 1 large corn on the cobs (cut off the cob) or use 1 cup frozen corn
• 1 large red onion, diced
• 2 Tablespoon olive oil
• 1/2 teaspoon fresh cracked black pepper

1. In a large Dutch oven or heavy bottom pan, over medium-low heat, add oil, onions, garlic and jalapenos. Sautee 20-25 minutes. Reduce heat to low if needed.
2. Add corn, chicken broth, water, fire roasted tomatoes, cumin, pepper, chicken breast and salt to sautéed vegetables. Cook over medium-high heat until a gentle boil begins. Reduce to medium-heat. Cook 20-25 minutes. Reduce to low-heat. Remove cooked chicken breast and shred with two forks.
3. Add shredded chicken, fresh lime juice and a large hand full of cilantro back to soup. Simmer 10 minutes.
4. In a small sauce pan or skillet, over medium-heat, add 1/4 cup oil (when oil is hot) add tortilla strips and fry until golden. Drain on paper towels and salt lightly. Set aside for soup topping.
5. Add hot Tortilla Soup to serving bowl...top with shredded cheese, fried tortilla strips, avocado slices, fresh cilantro and a squeeze of fresh lime wedge.

Serve immediately!!