Put a stockpot over medium heat and coat with a 2-count of olive oil. Add the onion, garlic, tomatoes, and jalapeĆ±os and cook for 15 minutes until the vegetables get pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 to 25 minutes.
Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove with a slotted spoon to a paper towel-lined platter and sprinkle with salt while they are still hot.
Divide the shredded chicken between 4 soup bowls. Ladle the hot soup over the meat. Top with the diced avocado and fried tortilla strips. Garnish with cilantro and lime wedges.
Edited: October 15th, 2009