Chicken Soup With Avocado And Crispy Tortilla Strips

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Chicken Soup With Avocado And Crispy Tortilla Strips - serves 6

1 sm onion
2 garlic cloves
1/2 fresh jalape¤o chile; or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones an (about 1 pound)
3 1/2 cup chicken broth
3 cup water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tbsp fresh lime juice

Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalape¤o. Chop cilantro. Remove and discard skin from chicken.
In a 3-quart saucepan cook chicken with onion, garlic, jalape¤o, 1 tbsp cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
Halve tortillas and cut crosswise into 1/8-inch-wide strips. 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. With tongs transfer strips as fried to paper towels to drain.
Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
Serve soup garnished with tortilla strips.

Submitted By (Miki)

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