Ingredients:
4 corn tortillas, cut into strips
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
4 cups chicken or vegetable broth
1-2 chipotle peppers in adobo sauce, chopped
1 teaspoon cumin
Salt and pepper to taste
1 cup cooked chicken, shredded (optional)
Toppings: avocado, cilantro, lime wedges, cheese, and sour cream

Instructions:
Fry Tortillas: In a skillet, heat oil over medium heat. Fry tortilla strips until crispy. Remove and drain on paper towels.
Sauté Vegetables: In the same skillet, add onion and garlic. Sauté until softened.
Add Tomatoes and Broth: Stir in diced tomatoes, broth, chipotle peppers, cumin, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
Add Chicken: If using, add shredded chicken and heat through.
Serve: Ladle soup into bowls, top with crispy tortilla strips, avocado, cilantro, cheese, and a squeeze of lime.

Enjoy your delicious Tortilla Soup!