Sundance Tortilla Soup

We actually think this tastes better than the stuff at the Foundry Grille, thanks to a few tweaks from good ol' Dad.

3 tbsp olive oil

1 jalepeno, fresh, minced

1 red onion, medium sized, chopped

3 cups fresh roma tomatoes, diced

3 cups corn kernels, preferably fresh

1 tbsp cumin seed

2 quarts chicken stock

2 tbsp fresh cilantro

3 cups chicken, roasted in the oven with olive oil, pepper, and kosher salt.

In a large saucepan heat the oil over medium heat. Add the jalepeno, onion, tomato, and corn. Cook about 15 minutes, stirring until all the vegetables are soft. Add cilantro and cumin and cook another 5 minutes. Add the chicken stock, bring to a boil and simmer for 10 minutes. Add the grilled chicken breast and anymore fresh cilantro, heat through and serve. Garnish each bowl with avocado, lime, and tortilla chips/strips.