Adapted from Simply Recipes
6 corn tortillas, stale is best
1/4 cup vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno, minced
4 cups chicken stock
1 14.5 ounce can diced tomatoes
1 cup frozen corn kernels
1 1/2 teaspoons cumin
1/2 teaspoon salt or to taste (mine needed more)
1 1/2 cups shredded chicken
1 avocado, sliced or chopped
1/2 cup shredded Monterey Jack cheese
Lime, cut into wedges
Cut tortillas in half then slice each into 1/4 inch wide strips. Heat oil in stockpot and fry till lightly browned and crisp. Drain on paper towel lined plate.
Add chopped onions to pan and cook a couple minutes. Add chiles and garlic and cook just a minute more. Add stock, tomatoes, corn, cumin and salt to taste. Bring to a boil and then lower to a simmer. Cover and cook for 15 minutes, then add chicken and cook till heated through.
Serve with avocado, cheese, cilantro, tortilla strips and a sprinkle of lime juice if desired.