• Heat oil in a large saucepan over medium-high heat. When the oil is hot, fry the tortilla strips in batches until golden brown and crisp, about 2 to 3 minutes total. Reserve.

  • Discard all but 1 tablespoon of oil. Turn heat to medium and cook onion and garlic until soft, stirring occasionally, about 5 minutes. Add tomatoes, ancho chile and half of the tortilla strips. Cook for 5 minutes. Add broth and bring to a boil. Simmer for 15 minutes.

  • Cool slightly. Using an immersion blender or upright blender, puree the mixture until smooth. Return to medium heat, stir in chicken and heat through.

  • To serve, season to taste with lime juice. Garnish with cheese, avocado, cilantro and remaining tortilla strips.

Nutrition Facts

410 calories; 22 g total fat; 58 mg cholesterol; 944 mg sodium. 29 g carbohydrates; 25 g protein;