Chicken tortilla soup

1 Tb. vegetable oil (I used olive oil)
1 onion, minced
1 jalapeno, stemmed, seeded, and minced
1 Tb. chili powder
2 garlic cloves, minced
8 cups chicken broth
1 pound chicken breasts
2 Tb. lime juice

tortilla chips
tomatoes, chopped
avocado, chopped
1/2 whole fresh cilantro leaves
shredded cheese
*Layering is the key to this soup. Layer in crushed tortilla chips, cheese, shredded chicken, tomatoes, avocados, and cilantro; finally the broth is ladled on top.

Heat the oil in a large pan. Add the onion, jalapeno, chili powder, and garlic. Cook until the onion is softened, about five minutes. Stir in the broth and bring to a simmer. Add the chicken and simmer until no longer pink. About 15 minutes.
Remove the chicken and let cool. Continue to simmer the broth for 10 minutes. Shred the chicken into bite-sized pieces. Remove broth from heat and add lime juice.
To serve layer ingredients into bowls and cover with broth.

This soup was so yummy and fun to put together! I really enjoyed everything that was going on in this soup. And it had the perfect amount of spice.