2 boneless skinless chicken breasts
3 teaspoons cumin, divided
1 teaspoon garlic powder
1 teaspoon onion powder
6 (6-inch) corn tortillas, preferably a little old and dried out
¼ cup vegetable oil
½ small onion, chopped
2 cloves garlic, finely chopped
1 medium jalapeno chile, four slices, finely chop the remaining
4 cups chicken broth
1 can Rotel diced tomatoes with chiles, undrained
½ teaspoon coarse salt
1 ripe medium avocado
½ cup shredded Monterey Jack cheese
1 lime, cut into wedges
In a saucepan, cover chicken with water and add 2 teaspoons of cumin, garlic powder and onion powder. Bring to a boil over medium high heat and cook for 10 to 15 minutes. Remove chicken from water and shred. Reserve.
Cut tortillas in half; cut halves into 1/4-inch strips. In a dutch oven, heat oil over medium-high heat. Fry strips in oil, 1/2 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
Spoon out all of the oil from the dutch oven, reserving one tablespoon. Heat oil remaining over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and the chopped chile; cook 30 seconds, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips. Serve with lime wedges and jalapeno slices.
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