Chicken-and-Avocado Soup with Fried Tortillas

Ingredients

• 1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips
• 4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips
• ¼ teaspoon fresh-ground black pepper
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 onion, chopped
• 1 tablespoon lime juice
• 1 clove garlic
• + 6 more ingredients
• • 1 ½ teaspoons salt
  • 3 ½ cups water
  • 3 ½ tablespoons cooking oil
  • 2 ripe avocados, preferably Haas, skin and pit removed
  • 1 jalapeño chile, seeds and ribs removed
  • ¼ teaspoon Tabasco sauce, plus more to taste

1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels. 2.In a blender, combine the garlic, jalapeño, avocados, lime juice, Taba...

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