Chicken Tortilla Soup

1 Large onion, minced
6 Garlic cloves, minced

2 Tablespoons Olive Oil 
2 Tablespoons Butter
7 oz Diced Green Chilies
2-14 oz cans Diced Tomatoes
1 Tablespoon Cumin
1Tablespoon Chili Powder
2 teaspoons Salt
3 Dried Bay Leaves
6 cups Chicken broth
16 oz Frozen Corn

2 cups Rotisserie Chicken, shredded
I Bunch of Cilantro, minced

2 Limes, juiced
1 bag Tortilla Chips
16 oz Sour Cream
2 cups Shredded Cheese

3 Avocadoes, sliced

Saute onion and garlic in oil for 3-4 minutes to bring out flavor.

Add the green chilies and canned tomatoes. Sauté for an additional 2-3 minutes.

Add the cumin, chili powder, salt and bay leaves and stir.

Pour in the chicken broth. Bring to a boil then simmer for 30 minutes.

Remove from heat and immediately add the frozen corn, stir.

Add the chicken, cilantro, and lime juice, stir again.

Serve soup with a handful of crushed tortilla chips, a dollop of sour cream, a sprinkle of cheese, and some sliced avocadoes in each bowl.  

Note:  You can make your own crispy tortilla strips.

12 flour tortillas

Fill a large frying pan with approximately 3/8 inch of vegetable oil. Heat the oil on medium high. The oil is ready when a small piece of tortilla placed in the oil bubbles immediately and browns quickly, in less than 30 seconds.  

While the oil in heating, cut tortillas in half, and then cut each half into 3/8 inch wide strips.  

Once the oil is hot, place as many tortilla strips as possible into the pan to form a single layer. They will brown quickly.  Flip strips as needed and remove from oil onto a plate lined with paper towels once browned. Repeat until all the strips are fried.