Heat the olive oil in a soup pot over medium heat. Add the chopped onions and saute for 5 minutes. Add the garlic and saute for 1 minute.
Add the tomatoes, chicken broth, shredded chicken, cilantro, and spices. Stir to combine. Simmer over medium heat for 10 minutes.
Meanwhile, mix the tortilla ingredients in a food processor until a dough forms. Wrap in plastic wrap and refrigerate for 10 minutes. Cut the dough into 4 balls. Flatten with a tortilla press, or roll flat between two pieces of parchment paper. Cut into tortilla chip shape. Lightly oil a skillet and place it over medium heat. When hot, add the tortilla. Cook for 5 minutes per side, until crispy.
Serve the soup with tortilla chips, avocado and jalapenos, if desired.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.