Chicken-and-Avocado Soup with Fried Tortillas

• 3 1/2 tablespoons cooking oil
• 4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• 1 clove garlic
• 1 jalapeno chile, seeds and ribs removed
• 2 ripe avocados, preferably Haas, skin and pit removed
• 1 tablespoon lime juice
• 1/4 teaspoon Tabasco sauce, plus more to taste
• 3 1/2 cups water
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 onion, chopped
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat.
2. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes.
3. Remove the tortillas from the pot and drain on paper towels.
4. In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper.
5. Puree until smooth.
6. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat.
7. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.
8. Add the broth and the remaining 2 cups water and 1 teaspoon salt.
9. Bring to a simmer.
10. Stir the chicken into the pot; cook until just done, 2 to 3 minutes.
11. Add the avocado puree.
12. Heat through, about 2 minutes.
13. Serve the soup topped with the crisp tortilla strips.

cooking oil, corn tortillas, clove garlic, jalapeno chile, avocados, lime juice, tabasco sauce, water, salt, freshground black pepper, onion, chicken broth, chicken breasts

Taken from www.foodandwine.com/recipes/chicken-and-avocado-soup-fried-tortillas (may not work)