Tortilla Chicken Soup

So, I know this is called Tortilla Chicken Soup and there aren't any tortillas in my picture!  Let me explain-I figured frying tortilla strips wouldn't exactly fit into my healthy eating plan. BUT, we have made it this way before and it is really good.  This is just the soup with some Chihauhua cheese.  The soup is light and has great flavor and you can put whatever toppings you want on it: cheese, sour cream and tortilla strips.

Tortilla Chicken Soup:
adapted from Tyler Florence
click here for printable version

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.