Chicken-and-Avocado Soup with Fried Tortillas

Ingredients

• 2  avocados ripe
• 3 cups chicken broth low-sodium homemade canned
• 3.5 tablespoons cooking oil 
• 24 inch corn tortillas halved
• 1 clove garlic 
• 0.3 teaspoon fresh-ground pepper black
• 1  jalapeño chile 
• 1 tablespoon juice of lime 
• 1  onion chopped
• 1.5 teaspoons salt 
• 1 pound chicken breasts boneless skinless cut into approximately 1 1/2-by-1/4-by-1/4-inch strips ( 3)
• 0.3 teaspoon all the tabasco sauce you handle plus more to taste
• 3.5 cups water 

Equipment

• paper towels
• pot
• blender

Directions

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat.
2. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes.
3. Remove the tortillas from the pot and drain on paper towels.
4. In a blender, combine the garlic, jalapeo, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.
5. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat.
6. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.
7. 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.
8. Add the avocado puree.
9. Heat through, about 2 minutes.
10. Serve the soup topped with the crisp tortilla strips.
11. Wine Recommendation: Rich avocados demand a full-bodied white wine. This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.
12. Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.