Chicken Tortilla Soup

6 (6-inch) corn tortillas, preferably a little old and dried out

¼ cup corn oil, peanut oil, or extra virgin olive oil

½ cup chopped onion

2 cloves garlic, minced

1 medium Anaheim, poblano or jalapeño chili, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chilies-1 Anaheim and a ½ jalapeño.)

4 cups chicken broth or homemade chicken stock

1 ( 14.5- ounce) can crushed tomatoes (preferably fire-roasted)

½ teaspoon coarse salt ( kosher or sea salt)

1 ½ cups shredded cooked chicken

1 ripe avocado

½ cup ( 2 ounces) shredded Monterey Jack cheese (or mild cheddar)

Chopped fresh cilantro

1 lime, cut into wedges

Directions at simplyrecipes.com

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