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1. Saute the onion, garlic and jalapeno in a large saucepan with 1 tablespoon of oil for 4 minutes.
2. Add the broth and simmer for 10 minutes.
3. Cut the tortillas into 1/8 inch thick strips.
4. In a skillet, heat 1/4 cup of oil and fry the strips in batches until golden.
5. Drain on paper towels.
6. Cut the avocados into 1/2-inch chunks.
7. Add the chicken, cilantro, avocado, lime juice and salt to the broth and stir well.
8. Add the jalapenos and heat to hot.
9. Serve and enjoy.
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