This tortilla soup is so yummy, and has a little bit of a kick to it.
2 cups of chicken stock and 2 cups of water bring to a boil. let simmer for about 10 minutes
In a separate skillet brown 1 package of chicken, then place in the oven for 7-8minutes until the juice runs clear. Let it cool then cut into strips.
In your big pot heat a little EVOO and add 1 onion chopped, 2 garlic cloves grated, 2tsp cumin and cook about 3-4min. Add 1can corn and 1 jalapeno seeded and chopped.
While veggies are cooking,puree 10-12 tomatillos in a food processor. Add the puree, chicken stock, and chicken strips to the veggies.
Let it simmer for 10-15minutes then add lime juice, and cilantro. Serve with pepper jack cheese and avacado.