Spicy Chicken Tortilla Soup

Preheat oven to 350ºF.

In a large lidded stock pot or Dutch oven, heat 1 tablespoon of olive oil. Season chicken thighs and sear them in the pan until both sides are nicely browned, about 3 minutes per side. Remove to a plate.

Add onions and carrots to the pan. Sauté vegetables until soft and beginning to brown, about 6 minutes. Stir in jalapeno, garlic, chili powder, and cumin. Cook another minute, until fragrant.

Carefully pour in tomatoes and simmer until liquid is reduced and tomatoes are soft, 5 minutes. Add chicken thighs back to the pot, along with stock and 1 tablespoon of salt. Bring to a boil, reduce heat, and simmer, covered, until chicken is very tender, 15–20 minutes.

Meanwhile, on a clean work surface, brush each tortilla on both sides with olive oil. Stack tortillas in a pile and cut into thin strips. Arrange strips in an even layer on a parchment-lined baking sheet. Bake in the oven until the tortillas are crispy and beginning to curl, 10–15 minutes. Remove from oven and let sit on the baking sheet until cool enough to touch. Set aside.

Remove chicken from the pot with tongs and shred into bite-sized pieces. Add back to the soup along with corn, peas, and lime juice. Cook 5 minutes more.

Divide tortillas between bowls and top with soup. Garnish with fresh cilantro leaves and diced avocado.