Chicken Tortilla Soup

Heat 1 tablespoon of olive oil in a large saucepan over medium-low heat (you will want to use something relatively deep if you‘re cooking your soup on the stove-top). Add the minced garlic and onions. Sauté 3 minutes over medium-low heat, until the onions have softened and the garlic is fragrant. Add the green chilies, cumin, chili powder, oregano, salt, chipotle pepper, and chili flakes if using. Cook for 1 more minute.

If you are using a slow-cooker:
Transfer the onion mixture to the slow cooker. Add the diced tomatoes, tomato puree, and chicken stock. Mix well. Add the chicken breasts. Cover with the lid and cook on low for 6-8 hours. After 6-8 hours, remove the chicken breasts and shred them using two forks (or your fingers, if you feel like it). Add the shredded chicken back to the soup.

If you are using the stove-top method (no shame):
Add the diced tomatoes, tomato puree and chicken stock to the spiced onion mixture. Bring to a boil and then lower to a simmer. Add the chicken breasts. Simmer for at least 40 minutes. Remove the chicken and from the pot and shred it. Add the shredded chicken back to the soup and simmer for another 15-20 minutes before serving.

Ladle the chicken tortilla soup into bowls and top with a squeeze of lime juice, crushed tortilla chips, Monterey jack, chopped avocado, and cilantro to taste. This is worthy of an ¡Olé! chant.