Mexican Tortilla Chicken Soup

• 2 tablespoons extra virgin olive oil
• 1 medium white onion, chopped fine
• 2 garlic cloves, minced
• 1 large jalapeno, seeded and minced
• 3 medium ripe tomatoes, chopped
• 8 cups chicken stock
• salt & freshly ground black pepper
• corn tortilla chips, crushed (optional)
• 5 cups chopped cooked chicken (about)
• 2 avocados, halved, pitted, peeled, and diced (optional)
• 1 cup shredded monterey jack cheese (optional)
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
2. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
4. Top with the diced avocado and crushed tortilla and cheese if using.
5. Garnish with cilantro and serve with lime wedges.

extra virgin olive oil, white onion, garlic, jalapeno, tomatoes, chicken stock, salt, corn tortilla chips, chicken, avocados, shredded monterey jack cheese, fresh cilantro, lime

Taken from www.food.com/recipe/mexican-tortilla-chicken-soup-197857 (may not work)