Chicken Tortilla Soup

Serves 4-6 for main course, 8 for a starter

1.5-2 pounds boneless skinless chicken breast (3 large breasts)
1 T. extra virgin olive oil
3 small onions, chopped into a 1/4 inch dice
4 large cloves of garlic, minced
1 jalapeno minced
4 tomatoes cut into 1/4 dice
2 large (20 oz-ish, not 14 oz.) cans of tomato sauce (Hunt's)
1 T. cumin
1/2 T. chili powder
1 tsp. oregeno
2 T Worcestershire sauce

Minced cilantro, 1/4 bunch
1 avocado, 1/4 inch dice
2 limes, cut into 8 wedges
White corn tortilla chips

Poach & pick chicken
Fill a 4 quart pot half full of salted (1 T) water, bring to a boil. Boil for 13 minutes. Remove chicken from broth. Keep broth for soup. Pick, or shred chicken to fairly small strips.

Soup
In a 6-8 qt stock pot, saute onions and garlic, add peppers when onions are well sweated (3-5 minutes). Continue to saute 1-2 minutes. Add tomatoes and saute until soft and beginning to dissolve. Add tomato sauce and bring to a simmer. Continue to simmer 2-4 minutes until soup turns from bright red to a more brickish red. Add 2 quarts of broth, or more as needed to get a thin soupy texture. Add chicken, cumin, chili powder, oregano, worcestershire sauce. Keep at a vigorous simmer for 45 minutes to an hour, or until soup has reduced and thickened to a viscosity between a broth and a stew.

To Serve
Remove from heat. Ladel soup into wide-rimmed soup bowls. Place tortilla chips around rim. Add avocado and cilantro to the center of the soup. Garnish with limes.