Tortilla Soup with Chicken and Avocado (C. Steel this is for you)

1/2 cup plus 2 Tbsp. vegetable oil
1 yellow onion chopped
2 cloves garlic
1/4 plus 2 teaspoons fresh cilantro
1 -14 oz. can drained diced tomatoes
1/2 tsp. cumin
4 cups chicken stock
1 skinless boneless whole chicken breast (1/2 lb.)
salt and peppa'
4 corn tortillas stale and dry
1 avocado pitted, peeled, and diced
1/4 cup monterey jack cheese shredded.
2 teaspoons lime juice

In frying pan over medium heat, warm 1 tablespoon of the oil.  Add onion, minced garlic, 2 tsp. cilantro and saute' until golden brown, about 10 minutes.
In a blender or with a hand held puree' thingy combine the sauteed, veggie mix and tomatoes and process until smooth.
In same frying pan over med-high heat, warm another tablespoon of the oil.  Add the tomato mixture and cumin.  Cook stirring frequently, until thickened and darkened, 5-6 minutes.
Transfer to you large saucepan over med-low heat and add the stock.  Cover partially and simmer, stirring occasionally, until soup is slightly thickened, about 20 min. Add chicken strips and simmer until they are just opaque, 4-5 min longer.  Season to taste with salt and peppa!

While soup is cooking, cut the tortillas in half and slice each half into thin strips.  In a frying pan over med-high heat, warm the 1/2 cup veg. oil.  Drop a strip in the oil, if it sizzles your ready.  Drop handfuls of the strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes.  Transfer strips to a paper towel covered plate to drain.

To serve, ladle the soup into bowls.  Layer strips, cilantro, avocado, cheese, and lime juice evenly over bowls and eat!

I made this for the family.  The kids raved and Jake told me it was, "Fabulous!"  
I nearly tripled it and there was just enough left for one bowl the next day...