Chicken Tortilla Soup

I got this recipe from my aunt one day when she mentioned it on facebook.  It is AMAZING.  mmmmm.  I sometimes double the recipe if I want left overs, or there's a lot of us.  However this recipe was enough for me, my dad, and my brother to all have plenty for dinner.

Ingredients:

6 c. chicken broth (I make my own using bullion cubes, much cheaper than the prepackaged stuff!)
1 14.5oz can crushed tomatoes, undrained
2 Tbs. vegetable oil
2 large chicken breasts
1 yellow onion, chopped
2 cloves garlic, finely chopped
2 jalapenos, minced (sometimes I use 3-4 depending on the size)
1/2 tsp. cumin
1/2 c. shredded jack cheese
chopped fresh cilantro
1-2 limes, cut in half or wedges
2 avocados

Tortilla chips

Directions: 

Step 1: Boil chicken breasts in broth, then remove and chop to cubes (or shred); set aside. Add tomatoes to broth, and let simmer for 10 minutes.

Step 2: Saute onions, garlic, peppers, and cumin in the vegetable oil. When almost done, add shredded chicken and saute another 5 minutes, then add to broth. Cook for 10 minutes.

Step 3: Ladle soup into bowls and garnish with cilantro, cheese, chips and avocado (for avacado, I cut them in half, remove the pit, and either serve halves with skin on so they can scoop themselves, or cut into cubes and put in the soup); serve each bowl with a wedge of lime.