4 cups chicken stock
1 tsp chili powder
1 tsp cumin powder
1 jalepeno, thinly sliced
2 (8 oz) organic chicken breasts
2 tomatoes, diced
1 onion, halved lengthwise and sliced into moons
1/4 cup chopped cilantro
1/2 avocado thinly sliced
2 corn tortillas
1 lime juice

Preheat oven to 350°F.

Brush the corn tortillas with olive oil, sprinkle with a pinch of cumin and chili powder and then cut into 1/4 inch strips.

Place tortillas a baking sheet in a single layer and bake for 5-10 minutes until crispy and browned a bit.

In a large pot bring the chicken stock, chili powder and cumin to a boil. Add the jalapenos, chicken breast, tomatoes and onions. Reduce heat to a simmer and gently cook for about 15 minutes.

Remove the chicken and set aside to cool enough to handle.

Shred chicken into bite size pieces and return to simmering soup for another few minutes.

Serve with chopped cilantro, avocado slices and the crisped tortilla chips.