Chicken Tortilla Soup

This is another recipe that I can check of my list. I had been craving it for awhile and decided that I wanted to try and make it myself. I made a couple of variations and it came out great.

Chicken Tortilla Soup
Source: Tyler Florence on the foodnetwork.com
Yield: 4 servings

Ingredients:
2 tbls olive oil
1 medium white onions, diced
2 garlic cloves, minced
3 roma tomatoes, chopped and seeded
2 cans of Rotele tomatoes
4 cans of reduced sodium chicken broth
2 cups of water from boiling chicken
Salt and pepper to taste
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips (I used flour tortillas)
1 1/2 cups boiled and shredded chicken (about 3 chicken breasts)
2 avocados, halved, pitted, peeled, and diced (optional)
1 cup shredded Jack cheese (optional)
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving (optional)

Directions:
In a large pot, add 2 tablespoons of olive oil, onions, garlic, and tomatoes. Cook over medium heat, stirring for 15 minutes until the vegetables are cooked down and pulpy. While vegetables are cooking, boil chicken breasts in 4 cups of chicken broth over medium high heat for about 10 min until thoroughly cooked. Once done, pour the liquid into the vegtables. Shred the chicken and then add to the vegetables. Add 2 cups of water, season with salt and pepper. Simmer for 15 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium. Add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Pour soup into 4 soup bowls. Top with the diced avocado and fried tortilla strips and cheese if using. Garnish with cilantro and serve with lime wedges.