- 1 pinch chili powder
- 1 pinch salt
- 4 corn tortillas, (6-inch)
- 2 1/2 tablespoons olive oil, divided
- 1/2 cup onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 jalapeño pepper, rinsed; seeded and chopped
- 4 cups low-sodium chicken broth
- 1 can spicy diced tomatoes, 14.5 ounces
- 1 1/2 cups cooked chicken, cubed
- 1 ripe avocado, peeled and cut into bite-size pieces
- 1/2 cup Cotija cheese, crumbled
- Preheat oven to 400º F. Line a rimmed baking sheet with cooking parchment paper.
- In a small ramekin bowl, combine chili powder and salt. Lightly brush both sides of the tortillas with 1 1/2 tablespoons olive oil. Cut each tortilla in half and then into bite-size pieces. Spread in a single layer on prepared baking sheet and sprinkle lightly with the chili powder and salt mixture. Bake for 6 to 8 minutes or until crispy.
- In a large sauce pan, set over medium heat, add remaining oil. Once oil is hot, add onions and cook for 3 minutes, stirring frequently. Add garlic and cook until fragrant, about 45 seconds. Add chopped jalapeños and cook for an additional 2 to 3 minutes. Add broth, and diced tomatoes including juices, increase temperature and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add cooked chicken and cook until heated through.
- Divide soup among bowls and serve topped with tortilla strips, avocado and cheese.