Add tomatoes and tortillas and stir to combine with other ingredients for a minute or two.
Add chili powder and cumin, stirring to coat the vegetables.
Add chicken broth, chicken stock and salt to the pot, stirring to mix the soup. Bring to a boil then simmer for about 20 minutes on med-low heat until the soup thickens slightly.
Remove pot from burner. Using an immersion blender on low speed (so the soup doesn't splatter) puree the soup until it is smooth. Add the chicken to the soup.
Serve with crushed tortilla chips, avocado, cilantro and lime.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/03/27/chicken-tortilla-soup/