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- 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
- Wearing rubber gloves, finely chop the jalapeño, if using.
- Remove the skin from the chicken and discard.
- 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.
- 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.
- 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.
- With tongs, transfer the fried strips to paper towels to drain.
- Add the shredded chicken to the broth, and heat over medium heat until hot.
- 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.
- Serve the soup garnished with tortilla strips.
