Tortilla Soup

I love tortilla soup! I found a few recipes online, and mixed them together to come up with this one. I don't have a lot to say about it, because it was perfect for me. I love a tortilla soup that is brothy, with very strong flavors of chicken, peppers and cilantro. This was just right. I don't like it too chunky...it's the best when my tortilla chips can be mixed in and soak up broth and the little bits of onion, pepper, and chicken come along with it.

10(6-inch) corn tortillas
1/2 cup Canola Oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 large poblano (seeded, veins removed, chopped)
1 large jalapeno (seeded, veins removed, chopped)
8 cups chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
3/4 lb. shredded cooked chicken
1 ripe medium avocado cut into 1 inch slices
1/2 Shredded Monterrey Jack cheese
Small bunch chopped fresh cilantro
1 lime, cut into wedges

Directions:
Cut tortillas in half; cut halves into 1/4-inch strips. In a large skillet, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels and reserve.

In the same skillet, heat oil remaining over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic, poblano, and jalapeno; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Transfer this mixture of veggies into a stew pot with chicken broth, tomatoes, and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken, and a couple tablespoons of the chopped cilantro; heat until hot.

To serve: Ladle soup into bowls, garnish with shredded cheese, chopped cilantro, and avocado slices. A lime slice is great on the side to be squeezed over the soup. Tortillas can be served in the bowl or on the side.