In a large pot at medium-high heat, add 2 tablespoons of butter and melt, then the Onions, Poblano, Red Bell Peppers, and Jalapeno ( Optional ) and sweat for 4-5 minutes or just until the onions begin to brown. A little browning is actually best to enhance the onion flavor.
Next add the corn, around 10 cilantro leaves, and the diced Tomato and cover with the Chicken Stock, lastly, add in 2 tablespoons of tomato paste and the Ancho Chili Pepper ( Minced ) ( Adds deep flavor ) and cook for 30 minutes.
Since the Chicken is already cooked, add the chicken right before you serve.
Garnish
Cut the Corn Tortillas into long strips
In a shallow saute pan add in ½ inch of oil on medium-high heat and fry the Corn Tortillas till brown and crispy.
Add the fried Corn Tortilla strips on top of the Chicken Tortilla soup, top with Cheese ( Like Monterey Jack), Cilantro, and a side of sliced Avocado.