2 tablespoons canola oil
1 yellow onion, chopped
2 cloves garlic
1 T chopped fresh cilantro
1 cup canned tomatoes, crushed
1/2 teaspoon cumin
4 cups chicken stock
1 skinless, boneless whole chicken breast, cut into small chunks
Salt and pepper to taste
2 corn tortillas, crushed
4 corn tortillas, cut into thin strips
1 avocado, diced
1/3 cup shredded Monterey jack cheese
1 tablespoon freshly squeezed lime juice
¼ cup white wine
½ cup canola oil for frying
In a frying pan over medium heat, warm 1 tbsp of the oil. Add the onion, garlic, and cilantro. Saute until golden brown, about 10 minutes.
Using an immersion blender, blender or food processor, blend onion mixture and the tomatoes and process until smooth.
In the same frying pan over medium-high heat, heat another 1 tbsp oil. Add the tomato mixture and cumin. Cook, stirring frequently, until thickened, about 5-6 minutes (mixture should look darker).
Transfer the mixture to a large saucepan over medium-low heat and add the stock, wine and the two crushed tortillas. If you have an immersion blender, this is a good time to blend for just a few seconds. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened, about 20 minutes. Add the chicken and simmer until they are just opaque throughout, 2-3 minutes longer. Season to taste with salt and pepper.
While soup is cooking, cut the tortillas into thin strips. In a frying pan over medium-high heat, heat the 1/2 cup vegetable oil until the oil sizzles when you drop a little test piece of tortilla in it. Drop the tortilla strips into the oil and fry, turning with tongs, until crisp and browned, about 3 minutes. Transfer to paper towels to drain. Squeeze lime juice and salt on the strips while hot.
To serve, ladle the soup into bowls. Sprinkle with tortilla strips, the avocado, cheese and lime juice.