Chicken Tortilla Soup

If you're starting with somewhat old, dried - out tortillas, you're all set. If you're using relatively fresh tortillas, place them on a baking sheet and put them in the oven at 200°F for 10 to 15 minutes to dry them out a bit. It's best to start with tortillas that have low moisture content.

Cut the tortillas in half. Then, cut the halves into 1/4 - inch wide strips.

Heat the oil in a 3 - quart pot over medium - high heat. Working in three batches, fry the tortilla strips in the oil until they are lightly browned and crisp. Remove the tortilla strips from the pan and let them drain on a paper - towel - lined plate.

Add the chopped onions to the pan. Cook for 2 minutes, stirring frequently. Then, add the chopped chile and cook for 2 to 3 minutes more, until the onions and chiles have softened. Next, add the garlic and cook for 30 seconds more.

Add the broth, tomatoes, and salt to the pot. Increase the heat to high and heat until the soup begins to boil. Then, reduce the heat to a low simmer, cover the pot, and simmer for 15 minutes. Add the shredded chicken and cook until it is heated through.

To serve, pit, peel, and cut the avocado into 1 - inch pieces. Divide half of the tortilla strips among 4 individual serving bowls. Ladle the soup into the bowls. Top the soup with avocado and cheese. Garnish with the remaining tortilla strips and cilantro. Serve with lime wedges.