Tortilla Chicken Soup

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
1 jalapeno, seeded and minced
3 medium tomatoes, chopped
3 quarts chicken stock
vegetable oil
8 corn tortillas, cut into strips
1 1/2 cups cooked shredded chicken
2 teaspoons salt
1 cup shredded Chihuahua cheese

  • Heat olive oil over medium heat in a stockpot.  Add onions, garlic, jalapenos, and tomatoes.  Cook, stirring for 15 minutes.
  • Pour in stock, season with salt.  
  • Add the chicken. Simmer for 20 minutes.
  • Meanwhile, heat 1 inc of oil in a skillet over medium high heat.  When the oil begins to smoke, add the tortilla strips and fry until crispy.  Remove to a paper towled-lined plate and sprinkle with salt.
  • Serve the soup with cheese, sour cream and tortilla strips.