Michelle's Mexican Tortilla Soup

3 chicken breast
8 corn toritlla
1 can Del Monte diced tomatoes
1 cup corn
2 jalapeno peppers
1/2 cup onion, chopped
3 garlic cloves
cilantro
1 tbsp chili powder
2 tbsp olive oil
1/4 cup Mexican cheese
1 lime
1/2 cup black beans

You may add green chiles (Chile California) if you like it spicier.

Boil 3 breast in little water until almost cooked. Shread and set aside. Save broth. Cut 2 tortillas in 4 equal strips (for decorations later). Cut the rest in bite size squares. In a skillet: add 1 tbsp olive oil and cook the 8 large strips and all squares till crisp, set aside. In 1 tbsp. oil, sautee the onions, jalapenos, corn and garlic. Add the diced tomatoes and chicken. Cook in med heat for about 3 minutes. Add the broth and the spices and set to boil over medium high heat. When ready to serve, place 6 small pieces of avocado and 10 chips at the bottom of the bow, sprinkle fresh lime juice over it and serve the soup on top. Place a tbsp of cilantro, a tbsp of cheese and and a large strip of crispy tortilla on top to adorn.

Serving Size: 8 bowls