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1
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil.
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2
Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
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3
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
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4
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame.
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5
When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides.
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6
Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
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7
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
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8
Top with the diced avocado and fried tortilla strips (and cheese if using).
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9
Garnish with cilantro and serve with lime wedges.
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10
Place the chicken and vegetables in a large stockpot over medium heat.
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11
Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak.
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12
Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil.
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13
Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done.
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14
As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
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15
Carefully remove the chicken to a cutting board.
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16
When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
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17
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
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18
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
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19
Cover and refrigerate for up to one week or freeze.
