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1
Preheat oven to 350u00b0F.
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2
In a large lidded stock pot or Dutch oven, heat 1 tablespoon of olive oil. Season chicken thighs and sear them in the pan until both sides are nicely browned, about 3 minutes per side. Remove to a plate.
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3
Add onions and carrots to the pan. Saute vegetables until soft and beginning to brown, about 6 minutes. Stir in jalapeno, garlic, chili powder, and cumin. Cook another minute, until fragrant.
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4
Carefully pour in tomatoes and simmer until liquid is reduced and tomatoes are soft, 5 minutes. Add chicken thighs back to the pot, along with stock and 1 tablespoon of salt. Bring to a boil, reduce heat, and simmer, covered, until chicken is very tender, 15-20 minutes.
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5
Meanwhile, on a clean work surface, brush each tortilla on both sides with olive oil. Stack tortillas in a pile and cut into thin strips. Arrange strips in an even layer on a parchment-lined baking sheet. Bake in the oven until the tortillas are crispy and beginning to curl, 10-15 minutes. Remove from oven and let sit on the baking sheet until cool enough to touch. Set aside.
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6
Remove chicken from the pot with tongs and shred into bite-sized pieces. Add back to the soup along with corn, peas, and lime juice. Cook 5 minutes more.
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7
Divide tortillas between bowls and top with soup. Garnish with fresh cilantro leaves and diced avocado.
