Classic Sopa De Tortilla (chicken Tortilla Soup)

Prepare the aromatics: Dice the 1 large white onion, mince the 4 garlic cloves, and seed and mince the 1 jalapeño pepper.

In a large Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium heat. Add the onion, garlic, and jalapeño. Sauté for 5-7 minutes until the onions are translucent and soft.

Stir in 2 tsp ground cumin, 1 tbsp chili powder, and 1 tsp salt. Cook for 1 minute until fragrant to bloom the spices.

Pour in the 28 oz can of crushed tomatoes and 6 cups of chicken stock. Bring the mixture to a simmer.

Add the 1.5 lbs of whole chicken breasts directly into the simmering broth. Reduce heat to low, cover, and cook for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F).

While the soup simmers, prepare the crispy strips. Slice 6 corn tortillas into 1/4-inch wide strips. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry the strips in batches until golden brown and crisp (about 1-2 minutes). Transfer to a paper towel-lined plate and sprinkle lightly with salt.

Remove the cooked chicken from the pot and transfer to a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.

Stir in the 1 cup of corn kernels and simmer for 5 more minutes. Taste and adjust salt and pepper if needed.

Ladle the soup into bowls. Top evenly with the fried tortilla strips, diced avocado (from 1 large avocado), crumbled Queso Fresco (1/2 cup total), and chopped fresh cilantro. Serve immediately with lime wedges for squeezing.