FOR THE TORTILLA STRIPS:

1. Preheat oven to 350 degrees F.
2. Lightly mist a baking sheet with spray oil. (Avocado or Olive Oil work well!)
3. Stack tortillas and cut into strips 1/4″-1/2″ wide (depending on how thick you prefer them)
4. Scatter tortilla strips on the prepared baking sheet, trying your best not to overlap them much.
5. Mist the tortilla strips with spray oil.
6. Sprinkle generously with salt
7. Bake for 8-10 minutes, or until just golden. (The thinner your tortilla strips are, the quicker they will cook!)
8. Remove from the oven and let cool slightly before using. (The tortilla strips will continue to crisp as they cool.)

FOR THE CHICKEN TORTILLA SOUP:

1. Heat olive oil in a soup pot over medium heat. Add your onion and cook 5-7 minutes, or until it’s tender and translucent.
2. Add garlic, cumin, chili powder, and salt. Cook and stir about 1 minute, or until fragrant.
3. Transfer the onion and spices mixture to a blender or food processor. Add tomatoes and chipotle chiles and puree the mixture until as smooth as possible.
4. Pour out the mixture into your soup pot over medium heat. Cook 3-4 minutes to thicken and reduce slightly.
5. Add broth to the soup pot and stir to combine.
6. Stir in shredded chicken and cilantro.
7. Bring the soup to a simmer and simmer about 10-20 minutes to let the flavors meld.
8. Spoon soup into bowls and top with tortilla strips, and any additional desired toppings.