Mexican Tortilla Chicken Soup

2 tablespoons olive oil

2 medium yellow onions

2 cloves garlic

2 jalapeños, seeded and minced

3 ripe medium tomatoes

1 liter chicken stock

kosher salt and black pepper

Vegtable oil for frying

8 corn tortillas, 3mm strips

1-1/2 cups shredded chicken

2 avocados diced

1 cup cheddar, shredded

fresh cilantro chopped for garnish

1 lime, cut in wedges

Place heavy pot over medium heat, add olive oil. Add the onions, garlic, jalapeños and tomatoes. Cook, stirring constantly until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper. Simmer for 20 minutes. Add the chicken in the last 2 minutes. Meanwhile, heat a few cm of veg oil in a skillet on medium high heat. Fry the tortilla strips in batches, until crisp. Drain on paper towels and salt while hot.

Ladle soup into bowls, top with cheese, avocado, cilantro and tortilla strips. Serve with lime wedges.