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1
In a large soup pot pour in 2 tablespoon of the oil and put over medium heat.
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2
Once the oil is hot stir in the onions and tomatos and cook until the onions just begin to become translucent.
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3
Pour the chicken broth into the pot. Add the chicken breasts. Turn heat up to medium high.
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4
When broth comes to a boil allow the breasts to cook for about 25 minutes, then remove them from the broth. Turn off heat.
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5
Allow chicken breasts to cool. When cool, shred chicken breast meat (discard bone and skin).
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6
This portion of the recipe can be done up to the day before, chicken and broth can be stored in refrigerator until ready to serve.
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7
To make tortilla strips, pour enough oil in a frying pan so that it is at least one inch deep. Heat over high heat. Test the oil by dropping in a small piece of tortilla, when it dances and bubbles, the oil is ready.
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8
Place a small handful of tortilla strips into the oil. Don't crowd the strips, they should have room to move around in the oil. After 1 - 2 minutes turn strips over using tongs.
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9
When stiff and golden brown, remove tortilla strips using tongs and put on a plate covered with paper towels to drain.
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10
Fry the rest of the strips, salt and toss.
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11
When ready to serve, heat the chicken broth to just boiling, add in shredded chicken and heat through.
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12
Add fresh cilantro.
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13
Set up serving station with tortilla strips, cheese, avacado, chopped green onions, favorite salsas and hot sauces.
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14
Invite diners to take a bowl and add ingredients (tortilla strips, cheese, avacado, etc.) to their bowl, then ladle soup over the top and enjoy!
