Country Style Chicken Tortilla Soup

2 lb (1 kg) boneless, skinless chicken thighs

13 cups (3.25 L) water

1 cup (250 mL) onions, diced

4 cloves garlic

1 tbsp (15 mL) olive or vegetable oil

1 cup (250 mL) plum tomatoes

1/4 cup (60 mL) chipotle peppers, in adobo sauce

1 tsp (5 mL) salt

1 tsp (5 mL) pepper

1 avocado

1 lime

1/2 cup (125 mL) cilantro, fresh, minced

1 3/4 oz (50 g) white corn tortilla chips

1 cup (250 mL) mozzarella cheese, part skim, 16.5% MF

1 Simmer chicken thighs in the water in a large stockpot with lid for at least an hour.
2 Sauté the onions and garlic in oil until clear, about 3 minutes and add to chicken stock.
3 Purée the plum tomatoes and chipotle peppers in Adobo sauce. The chipotle peppers add a good amount of heat so adjust as necessary. Add to chicken stock, cover and simmer for 30 minutes. Season with salt and pepper to taste.
4 Cut avocado in half and remove pit and peel. Cut the avocado and lime into small cubes. Place in small bowl for garnish.
5 Assemble this soup by putting a few avocado chunks, chopped cilantro and corn chips in each bowl.
6 Ladle soup over and top with cheese. Serve with little wedges of lime.