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1
Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray.
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2
Bake until deeply golden, season with salt and reserve.
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3
Heat the corn oil in a soup pot or large Dutch oven over medium-high heat.
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4
Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute.
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5
Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices.
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6
Cook until the onions are translucent, 12 to 15 minutes.
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7
Pour in the stock with the tomatoes and chiles and bring to a boil.
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8
Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes.
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9
Remove the chicken, slice or chop the breasts, and then return to the soup.
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10
Remove the bay leaves before serving.
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11
To serve, dice the avocados and cut the limes into wedges.
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12
Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup.
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13
At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
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14
Cook's Note: Cool and store for a make-ahead meal.
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15
Bring to room temperature before reheating over medium heat.
