So Easy! Tortilla Soup

It's pretty cold up at the family cabin, and with a mom that twisted her knee while sledding tonight is about simple eating. So...the famous tortilla soup from our good friend Carmen. In total, it takes about 2 hours to make but probably only 20 minutes worth of work. Niiice.

Tortilla Soup
serves 6

3 chicken breasts with bones
1/2 onion, chopped
water
1 can corn
1 small can of chipotle peppers in juice
handful of rice (optional)
3 chopped zucchini (optional)
salt and pepper
corn tortillas - approx. 1 tortilla per person, cut into 1/2" wide strips
olive or vegetable oil
cilantro, chopped
sour cream
avocado

1. In a large Dutch oven, cover the chicken and onion with water (possibly half an inch about the top breast). Cook over high heat until boiling, cover and simmer for about 45 minutes.
2. Remove cooked chicken and shred the meat (easiest way to do it: take two forks and use the one on the right to shred/pull at the meat while the left hand keeps the bird in place).
3. Stir in 3+ teaspoons of the chipotle juice. (Feel free to add more if you like some spice.) Add corn and rice and zucchini and whatever you like in your soup. Keep it simple.
4. Put the shredded chicken back in the pot and simmer for 30 minutes. Add salt and pepper to taste.
5. With about 5 minutes until the soup is ready to serve, heat a large skillet with about a tablespoon of oil and put the tortilla strips in. Flip once they are golden brown, about 2 minutes. Cook on the other side until crispy. Place on a paper towel to drain off the extra oil.
6. Serve up the soup with a dollop of sour cream, a sprinkle of cilantro, and a good amount of sliced avocado. Throw a handful of tortilla strips on top and enjoy.