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1
Heat the olive oil in a large stockpot over medium heat.
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2
Add the onions and garlic and saute until tender and golden, 5 minutes.
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3
Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute.
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4
Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat.
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5
Add the chicken breasts and lower the heat to medium-low (see Notes, Cooking Tip 2).
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6
Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes.
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7
Remove the chicken to a plate and let sit until cool enough to handle.
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8
Keep the soup gently simmering over medium-low heat.
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9
Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat.
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10
Line a plate with a couple of paper towels.
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11
When the oil is hot (see Notes, Cooking Tip 3), add the tortilla strips in batches and fry, stirring often, until they are crisp and lightly colored, about 2 minutes.
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12
Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.
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13
Shred the slightly cooled chicken, and stir it and the lime juice into the soup.
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14
You can continue with Step 5 or see the Fork in the Road for add-ins that will make a heartier stew.
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15
Ladle the soup into soup bowls and top with the fried tortilla strips, along with your choice of diced avocado, cheese, cilantro, salsa, and lime wedges.
