Avocado Soup with Chicken and Lime

4 (6 inch) corn tortillas, julienned

1 ½ tablespoons olive oil

1 white onion, sliced thinly

8 cloves garlic, thinly sliced

4 fresh jalapeno peppers, sliced

8 ounces skinless, boneless chicken breast halves - cut into thin strips

1 quart chicken broth

¼ cup fresh lime juice

1 tomato, seeded and diced

salt and ground black pepper to taste

1 avocado - peeled, pitted and diced

¼ cup chopped fresh cilantro

Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.

Bake in the preheated oven until lightly browned, 3 to 5 minutes.

Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.

Ladle soup into bowls and sprinkle with tortilla strips to serve.