Chicken Soup with Avocado and Crispy Tortilla Strips

• 1 small onion
• 2 garlic cloves
• 1/2 fresh jalapeno chile, or to taste
• 1/2 cup packed fresh cilantro leaves
• 2 chicken breast halves with bones and skin (about 1 pound)
• 3 1/2 cups chicken broth
• 3 cups water
• 4 corn tortillas
• 1/2 cup vegetable oil
• 2 firm-ripe California avocados
• 2 tablespoons fresh lime juice

1. Coarsely chop onion and garlic.
2. Wearing rubber gloves, finely chop jalapeno.
3. Chop cilantro.
4. Remove and discard skin from chicken.
5. In a 3-quart saucepan cook chicken with onion, garlic, jalapeno, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
6. Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones.
7. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
8. Halve tortillas and cut crosswise into 1/8-inch-wide strips.
9. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden.
10. With tongs transfer strips as fried to paper towels to drain.
11. Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes.
12. Add chicken to broth and heat over moderate heat until hot.
13. Add remaining cilantro, avocado, lime juice, and salt to taste.
14. Serve soup garnished with tortilla strips.

onion, garlic, jalapeno chile, cilantro, chicken, chicken broth, water, corn tortillas, vegetable oil, avocados, lime juice

Taken from www.epicurious.com/recipes/food/views/chicken-soup-with-avocado-and-crispy-tortilla-strips-15513 (may not work)