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1. Cut the tortillas into thin strips and fry in a 3 quart saucepan of hot oil until golden brown and crisp.
2. Drain on paper towels.
3. Cook the onion in oil in the same saucepan for 2 minutes, stirring frequently.v
4. Add the chile and garlic and sauté for 3 minutes or until crisp tender.
5. Add the broth, tomatoes and salt and bring to a boil.
6. Turn the heat to low and simmer for 15 minutes, covered.
7. Add the chicken, stir well, and heat through.
8. Serve with diced avocado and tortilla strips and cheese and lime wedges.
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