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Chicken Soup With Avocado And Crispy Tortilla Strips

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Recipe Ingredients

1 sm onion
2 garlic cloves
1/2 fresh jalape?o chile; or to taste
1/2 cup packed fresh cilantro leaves
2 chicken breast halves with bones an (about 1 pound)
3 1/2 cup chicken broth
3 cup water
4 corn tortillas
1/2 cup vegetable oil
2 firm-ripe California avocados
2 tbsp fresh lime juice

Cooking Procedures

Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalape?o. Chop cilantro. Remove and discard skin from chicken.
In a 3-quart saucepan cook chicken with onion, garlic, jalape?o, 1 tbsp cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
Serve soup garnished with tortilla strips. 
 
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Excerpt from the wayback cook-book collection:

1 egg. Add the sugar and flakes to the beaten egg, being careful not to crush the flakes. Drop from spoon on greased pans. Bake in moderate oven. Makes 21/2 dozen. CORN FLAKE NUT COOKIES 2 eggs. 1 cup chopped nuts. 1 cup sugar. Flavor with vanilla. 5 cups corn flakes. Cream the egg yolks and sugar, add the flakes lightly, add nuts and flavoring. Fold in the whites last. Drop from the tip of a spoon on to a greased pan and bake in a moderate oven. Makes 32 dozen. CORN FLAKE MACARO

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