Simple Chicken Tortilla Soup

I am always trying to come up with new, simple and fresh soups for a quick meal night. This one is really easy and what makes it fresh are all the garnishes....I love just fresh ingredients....this soup is a good way to use up some leftover roasted chicken or if you don't have any chicken, I didn't....you can always roast or poach some seasoned chicken breasts, shred and add....this soup was a hit last night......

Makes: 4 Servings

2 T Olive Oil (I used a little bit of Garlic Oil & Lime Oil, cause I had them)
1 1/2-2 Sweet Onions, finely diced
4 cloves Garlic, minced
2 Jalapenos, seeded and minced
1 Serrano chili, seeded and minced
1 14.5 oz can of Petite diced Mexican Tomatoes (Green Chiles, Jalapenos, Cilantro, Lime)
1 1/2-2 C Shredded Chicken
1 Quart Chicken Stock or Broth
Salt & Pepper
Canola Oil, for pan frying
8 Corn Tortillas, cut into strips about 1/8-1/4 in thick

Garnishes:
1/4 head of Cabbage, shredded
1-2 Avocados, diced
Pepper Jack Cheese, shredded
Cilantro, chopped
Cherry Tomatoes, quartered
Green Onions, chopped
Tapatio Hot Sauce
1 Lime, cut into wedges for squirting into soup
Tortilla Strips (ones you just made or if you dont feel like making you can use store bought)

Place a stock pot over medium heat and coat with the olive oil. Add in the onions, garlic, jalapenos and serrano chili, cook until softened about 10 min. Add in can of tomatoes and cook for another 5-10 min. Add in chicken and season with salt and pepper. Add in chicken stock, check seasoning and then simmer for 20 min.

Meanwhile, heat 1 inch of canola oil over medium high heat. When oil begins to smoke add some of the tortilla strips and fry in batches until they are crisp on all sides. Remove to a paper towel lined plate and sprinkle with salt while they are still hot.

To Serve....If you like cabbage, I recommend putting it first in the bottom of the bowl. Then ladle soup and top with your favorite garnishes, fresh lime juice and hot sauce....