2 tablespoons olive oil
2 medium white onions, peeled, diced
2 garlic cloves, peeled, minced
2 jalapenos, seeded, minced
3 medium tomatoes, chopped
1 quart chicken stock
Salt and pepper, to taste
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, diced
1 cup shredded Jack cheese
1/2 cup coarsely chopped fresh cilantro leaves
1 lime, cut in wedges
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes. Cook for 15 minutes until the vegetables are tender. Add chicken stock and season with salt and pepper. Simmer on low heat for 20 minutes. In another skillet, heat 1-inch of canola oil over medium-high. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove and drain on paper towels. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top each soup with the diced avocado and fried tortilla strips and cheese. Garnish with cilantro and serve with lime wedges.
