Chicken Tortilla Soup Recipe On The Border

Ingredients

• 2 lbs boneless skinless chicken breasts (for juicy, lean protein)
• 6 cups chicken broth (preferably low sodium for better control over saltiness)
• 1 cup water (to balance consistency)
• 1 tablespoon olive oil (to sauté and enhance flavor)
• 1 medium white onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies (adds heat and tang)
• 1 teaspoon ground cumin (for that earthy Tex-Mex signature)
• 1 teaspoon smoked paprika (introduces smoky undertones)
• 1 teaspoon chili powder (gives a balanced heat)
• 1/2 teaspoon dried oregano
• Salt
• freshly ground black pepper
• 1/4 cup fresh cilantro, chopped (added at the end for freshness)
• Corn tortillas (6-inch) 6, cut into thin strips
• Vegetable oil For frying
• 1 ripe avocado Diced
• 1 lime Cut into wedges
• 1 cup shredded cheddar or Monterey Jack cheese For sprinkling
• Sour cream Optional, for serving