A hearty and flavorful Mexican soup made with crispy tortillas, fresh vegetables, and aromatic spices, perfect for any meal.
Heat oil in a large pot over medium heat.
Add onions, garlic, and jalapeños, sauté until soft.
Stir in chopped tomatoes and cook until they break down.
Pour in chicken broth and bring to a boil.
Add shredded chicken, reduce heat, and simmer for 15 minutes.
Season with cumin, salt, and pepper.
Fry thin strips of corn tortillas in oil until crispy.
Serve soup hot, garnished with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime.
