One of the most flavorful chicken tortilla soups you'll eat. A great recipe to use my large-batch, time saving poached chicken recipe or substitute leftover holiday turkey. Very flavorful but not too spicy.
Place the tortillas on a baking sheet and put them in a 200°F oven for 10 minutes to make them easier to work with.
When tortillas done, remove from the oven and cut in half. Next cut the halves into 1/4-inch wide strips and set aside.
To the onions add the chopped jalapeño pepper and cook for 2 minutes more. Add the garlic and cook for 30 seconds more.
Add the tomatoes, chicken stock, beans, corn, 1/4 teaspoon dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1 teaspoon garlic powder, and 8 chicken bullion cubes. Increase the heat to high and cook until the soup begins to boil, then reduce heat to a low simmer.
While the soup is cooking, heat 1 cup oil over medium-high heat. Working in several batches, fry the tortilla strips until very slightly browned and crisp. Remove the strips from the pan, salt and let drain on a paper-towel-lined plate.
Meanwhile prep the garnishes by pitting the avocado, removing the peel and cutting the avocado into ¼ inch dices.
After the soup has simmered 15 minutes, add the shredded chicken and cook several minutes until heated through.
To serve, divide half the tortilla strips among 6 individual serving bowls and add soup. Top with avocado, cheese and remaining tortilla strips. Serve with lime wedges.