Stack your soft tortilla shells and cut them into strips.

Heat a cooking pan to medium-high heat and add cooking oil. Fry the soft tortilla strips for 2 minutes or until they begin to brown. Remove from heat and place on a paper towel to drain.

In another cooking pan, heat to medium and add butter and chopped onions. Cook until the onions are translucent.

Add chopped cilantro, jalapeno, minced garlic, chili powder, paprika, black pepper, red cayenne pepper, garlic powder, and adobo all-purpose seasoning. Stir well.

Now, add the tomato paste, chicken stock, and shredded chicken to the pan. Stir until everything is combined.

Cover and cook for 15 minutes on medium-low heat.

Serve the soup in a bowl topped with crispy tortilla strips and any optional toppings.