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

Directions

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

2. In a blender, combine the garlic, jalapeno, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

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