4 corn tortilla
Salt to taste
6 cups chicken broth
2 cups tomato juice
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce
1 carrot, julienned
5 jalapeno chilies, chopped or 1
4 oz. Can chopped chilies
½ cup chopped red onion
½ cup chopped cilantro
¼ cup fresh chopped basil
3 garlic cloves, minced
1 tbs. Chili powder
1 tsp. Cumin
1 tsp. Garlic powder
4 boneless, skinless chicken
breast, grilled and thinly sliced
12 oz. shredded Monterey Jack
cheese
1 avocado, sliced
1 fresh tomato, chopped
1 lime
Cut the tortillas into ½ inch strips and sprinkle with salt (I like to use a spicy seasoning salt). Arrange on a baking sheet in a single layer. Bake at 375° until crispy and brown. Let stand to cool.
(Or to save on time I am sure you could just use tortilla chips too;).
Combine the broth, tomato juice undrained canned tomatoes, tomato sauce and carrot in a large saucepan, mix well and bring to a boil. Stir in the jalapeno chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5-10 minutes longer, stirring occasionally.
Ladle the soup into the bowls. Add equal portions of chicken, tortilla strips, cheese, (and I like more fresh cilantro). Then top each bowl with avocado and tomato. Drizzle with lime juice.
