In a large skillet, add Extra Virgin Olive Oil (circle two coats of the pan) and heat over medium heat. Cut up tomatoes and onions and chop garlic. Add to skillet as you cut. Add a tablespoon of chile powder and about a teaspoon of salt, pepper and crushed red pepper. Add as much cilantro as you like; I’m not a huge fan of cilantro so I only add a pinch or two. Let simmer for about 5-10 minutes or until vegetables are soft; stir occasionally.

While veggies are simmering, shred the Rotisserie chicken and put aside. I just use my fingers, but you can also pull it apart using a fork. Then, turn off heat on skillet. Let veggies sit for a few mins. so they are not steaming hot.

 

In a large pot over medium heat, add the chicken broth. Scoop veggies and remaining liquid into a food processor or blender and blend until liquidy (this is a new word I made up…doesn’t need to be watery, just not chunky).  Add “liquidy” mixture to the chicken broth and cover.

 

(These are my little sister's hands...she was helping me cook. This was the easiest job for her. Thanks Coley!) 

Tear about four or five corn tortillas into small pieces and drop into soup. Add chicken and lower heat to Medium Low and cover.

 

Remove lid from canned corn and drain. In a microwave-safe bowl, add corn, two tablespoons of skim milk and a pinch of salt. Cover and heat in microwave for two mins. Add Corn and 2 spoonfuls of “milk” to soup. Taste test soup and, depending on what you like, add pinches of salt, pepper and garlic powder.

While soup is simmering, cut avocado and put into a small dish. Add lime juice over the top so avocado doesn’t brown. Also, put cheese, tortilla strips and remaining cilantro in small serving bowls.

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After soup has simmered for about 20 minutes, put soup in bowl, add toppings and serve.  ENJOY!