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A Take on Chicken Tortilla Soup

2-4 Boneless, Skinless Chicken Breasts1 Large Yellow Onion, Cut In Half 4 Garlic Cloves, Whole1 Jalapeno, Cut Off Stem End1 Red Bell Pepper, Ends Cut Off & Seeds Removed2 Ears of Corn, Cleaned with Ends Cut Off2-3 Limes (1 used directly in soup, the rest as wedges for garnish)1 Bunch Cilantro, Split In Half (1 half chopped finely, and the other left for garnish)1-2 Avocados, Sliced (for garnish)4 Cups Chicken Broth1 Small (4oz) Can Diced Green Chilies1 Medium (15oz) Can Fire Roasted Tomatoes1 Medium (15oz) Can Tomato Sauce1 Canned Chipotle Pepper, in Adobo1 Package Fresh Corn Tortillas (2 to be used in soup, and the rest for garnish)Shredded Cheddar Cheese (for garnish)Sour Cream (for garnish)Olive OilVegetable Oil (for frying tortillas)Salt & Pepper, To Taste1/8 tsp Ground Cayenne Pepper1/2 tsp Chili Powder1/2 tsp Oregano1/2 tsp Cumin1/2 tsp Garlic Powder1/2 tsp Onion PowderDirections
Begin by simply poaching your chicken breasts. This may be done in either water …

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