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1
Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
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Cool slightly, and break into large pieces.
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3
Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
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Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
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5
Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
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6
Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
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7
Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
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8
Strain the broth into a bowl, discarding the bones, skin, and vegetables.
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Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
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10
Place broth in freezer for 30 minutes, and skim off the solidified fat.
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11
Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
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12
Before serving the soup, you need to make a serious choice.
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13
Do you want a lot more flavor and better texture, or do you want less fat?
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14
If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
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If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
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Your choice!
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Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
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Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
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Strain shredded chicken from broth, and divide between bowls.
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Fill each bowl with broth, and sprinkle with a few more tortilla strips.
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Serve immediately, with remaining tortilla strips and lime wedges for garnish.
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22
Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.
