Chicken-and-Avocado Soup Recipe

In a large pot, heat 2 tablespoons of the oil over moderately high heat.

Add the tortillas and cook, stirring frequently, for 3 to 4 minutes until brown and crisp.

Remove the tortillas from the pot and drain them on paper towels.

In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1½ cups of water, ½ teaspoon of salt, and pepper.

Puree until smooth.

Heat the remaining 1½ tablespoons of oil in the pot over moderate heat.

Add the onion and cook, stirring frequently, for about 5 minutes until translucent.

Add the broth and the remaining 2 cups water and 1 teaspoon salt

Bring to a simmer.

Stir the chicken into the pot; cook for 2 to 3 minutes until just done.

Add the avocado puree. Heat through for about 2 minutes.

Serve the soup topped with the crisp tortilla strips.