Chicken-and-Avocado Soup with Fried Tortillas

Name: Chicken-and-Avocado Soup with Fried Tortillas
Ingredients: 3 1/2 tablespoons cooking oil; Four 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips; 1 clove garlic; 1 jalapeno chile, seeds and ribs removed; 2 ripe avocados, preferably Haas, skin and pit removed; 1 tablespoon lime juice; 1/4 teaspoon tabasco sauce, plus more to taste; 3 1/2 cups water; 1 1/2 teaspoons salt; 1/4 teaspoon fresh-ground black pepper; 1 onion, chopped; 3 cups canned low-sodium chicken broth or homemade stock; 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

Chicken-and-Avocado Soup with Fried Tortillas was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/chicken-and-avocado-soup-with-fried-tortillas-recipe-2000.aspx?CCAID=cknwfhne04895au" target="_blank">www.cooking.com.</a>

"Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes...."

INGREDIENTS

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3 1/2 tablespoons cooking oil

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Four 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips

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1 clove garlic

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1 jalapeno chile, seeds and ribs removed

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2 ripe avocados, preferably Haas, skin and pit removed

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1 tablespoon lime juice

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1/4 teaspoon tabasco sauce, plus more to taste

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3 1/2 cups water

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1 1/2 teaspoons salt

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1/4 teaspoon fresh-ground black pepper

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1 onion, chopped

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3 cups canned low-sodium chicken broth or homemade stock

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1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

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