Chicken Tortilla Soup

This soup is incredibly easy to make and is very good.  I of course leave out the chicken, but am posting the whole recipe in case you do eat yard bird.

While the recipe calls for five jalapenos, mine always seem to be spicy enough that this seems like too much, even for someone who likes spice; adjust accordingly.

4 corn tortillas
salt to taste
6 c. chicken or vegetable broth
2 c. tomato juice
1 14-oz can diced tomatoes
1 8-oz can tomato sauce
1 carrot, julienned
5 jalapeno peppers, chopped or 1 4-oz can chopped green chiles
1/2 c. chopped red onion
1/2 c. chopped cilantro
1/4 c. chopped basil
3 garlic cloves, minced
1 Tbls chili powder
1 tsp cumin
1 tsp garlic powder
4 boneless skinless chicken breasts, grilled and thinly sliced
12 oz monterey jack cheese, shredded
1/2 avocado, sliced
1/2 fresh tomato, chopped
2 Tbls lime juice

Cut the tortillas into 1/2x3-inch strips and sprinkle with salt.  Arrange the tortilla strips in a single layer on a baking sheet.   Bake at 375 degrees until light brown and crisp.  Let stand until cool.

Combine the broth, tomato juice, undrained canned tomatoes, tomato sauce, and carrot in a large sauce pan and mix well.  Simmer for 10 minutes, stirring occasionally.  Stir in the jalapeno, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder.  Simmer for 5 minutes longer, stirring occasionally.

Ladle the soup into heated soup bowls.  Add equal portions of the chicken, tortilla strips and cheese into each bowl.  Top each serving with the sliced avocado and chopped fresh tomato.  Drizzle with the lime juice.

Makes 8 to 10 servings.
Source: One of the Junior League of Denver Cookbooks