• 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.