Mexican Chicken Lime Soup (Sopa de Lima)

Ingredients

• 1 cups corn oil 
• 6  corn tortillas 
• 1.3 cup onion white chopped
• 3 cloves garlic minced
• 1  habanero chile minced seeded
• 0.3 teaspoon ground cinnamon 
• 1 pinch ground cloves 
• 1 pound tomatoes canned cored crushed peeled chopped (2 large) (or 1 cup of tomatoes)
• 2 quarts chicken stock see homemade ( is best)
• 1 teaspoon oregano dried (preferably Mexican oregano if you have it)
• 1 teaspoon salt to taste (more )
• 1.5 pounds chicken thighs boneless skinless trimmed cut in half crosswise (or breasts if you prefer, we like the stronger taste of thighs)
• 0.3 cup juice of lime (from 2 to 4 limes, depending on the size)
• 1 bunch cilantro leaves roughly chopped for garnish (stems included)
• 2  avocados pitted peeled roughly chopped for garnish

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• pot
• tongs

Directions

1. Dry tortillas in oven, cut into strips:
2. Heat oven to 350°F.
3. Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. (This will help dry out the tortillas a bit before frying.)
4. Remove from oven.
5. Cut the tortillas into 1/4-inch wide strips.
6. Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups.
7. Heat the pot on medium high heat until the oil temperature reaches about 350°F or a small piece of tortilla place in the oil sizzles. If a small tester piece of tortilla burns or browns too fast, move the pan from heat to let the oil cool a bit before continuing.
8. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated. Cook for a few minutes or until the strips just begin to color.
9. Remove them to a paper towel lined plate.
10. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot.
11. Remove all but two tablespoons of the tortilla frying oil.
12. Heat on medium high.
13. Add the onions and cook until translucent, about 5 minutes.
14. Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer.
15. Add the peeled chopped tomatoes to the onions.
16. Add the stock, oregano, and chicken.
17. Add one teaspoon of salt.
18. Bring to a simmer and reduce the heat to maintain a low simmer.
19. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through.
20. Remove pot from the heat.
21. Remove the chicken from the pot. Using two forks, shred the chicken.
22. Return shredded chicken to pot, add lime juice: Return the chicken to the soup. Stir in the lime juice.
23. Add more salt, if needed, to taste.
24. Serve garnished with fried tortilla strips, chopped avocado, and cilantro.