(Recipe courtesy of Tyler Florence and JoAnn Cianciulli)
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, tomatoes and jalapeĆ±o and cook for 15 minutes until pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 to 25 minutes.
Meanwhile, heat 1-inch of 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.
Put a pile of shredded chicken in the bottom of 4 soup bowls. Ladle the hot soup over the meat. Top with the diced avocado, cheese, and fried tortilla strips. Garnish with cilantro and lime wedges.
Edited: October 15th, 2009