Yay, I love food posts! Friday, I made chicken tortilla soup that was pretty much like this (from Tyler Florence):
* 2 tablespoons extra-virgin olive oil
* 2 medium white onions, diced
* 2 garlic cloves, minced
* 2 jalapenos, seeded and minced
* 3 ripe medium tomatoes, chopped
* 1 quart chicken stock
* Salt and freshly ground black pepper
* Canola oil, for pan-frying
* 8 corn tortillas, cut into 1/8-inch-thick strips
* 1 1/2 cups shredded cooked chicken
* 2 avocados, halved, pitted, peeled, and diced
* 1 cup shredded Jack cheese, optional
* 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
* 1 lime, cut in wedges, for serving
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.