Chicken Avocado Soup

Menu:
Chicken Soup with Avocado and Crispy Tortilla Strips || Cookie Magazine

• 1/2 fresh jalapeño chile, if desired
• 2 chicken-breast halves with bones and skin (about 1 pound)
• 1 small onion, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 3 1/2 cups chicken broth
• 3 cups water
• 4 corn tortillas
• 1/2 cup vegetable oil
• 2 firm-ripe California avocados, pitted and peeled
• 2 tablespoons fresh lime juice

1. Wearing rubber gloves, finely chop the jalapeño, if using.
2. Remove the skin from the chicken and discard.
3. In a 3-quart saucepan, cook the chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
4. Transfer the chicken to a cutting board with tongs, and when cool enough to handle, shred the meat, discarding the bones. Pour the broth mixture through a fine sieve into a bowl, then return the liquid to the cleaned saucepan.
5. Halve each tortilla and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet, heat the vegetable oil over moderately high heat until hot but not smoking. Working in three batches, fry the tortilla strips until golden, stirring gently.
6. With tongs, transfer the fried strips to paper towels to drain.
7. Add the shredded chicken to the broth, and heat over medium heat until hot.
8. Cut the avocado into 1/2-inch cubes, then add to the broth. Add the remaining cilantro and the lime juice, and salt to taste.
9. Serve the soup garnished with tortilla strips.