Chicken Soup with Avocado

1 small onion, chopped coarsely
2 garlic cloves or 2 tsp chopped garlic from jar
1/2 jalepeno pepper, chopped and seeded
or 1 small can chopped jalapeno
1/2 cup cilantro leaves
Leftover chicken, cubed (equal to about 1 1/2 cups)
6 cups chicken broth
4 corn tortillas or 1 cup of tortilla chips
2 firm avocados or 1/2 cup prepared guacamole dip
2 Tbs fresh lime juice

Pour a tablespoon of oil in the bottom of a large sauce
pan. Saute the onion and fresh garlic and fresh jalapeno
for about 3-4 minutes. If using chopped garlic from jar
add it about 30 seconds before you add the liquid. Add
broth and simmer for an additional 10 minutes.

If using corn tortillas, halve tortillas and cut into 1/8
inch strips. Heat 1/4 cup oil in a frying pan. Divide
strips into 3 batches and fry until golden. As they cook,
remove with tongs and drain on paper towel. If using
fresh avocados, pit and cut into 1/2 inch cubes. Add
chicken to broth, add remaining cilantro, avocado, lime
juice and salt to taste. Add canned jalapenos.

Note: If using ready-made guacamole, put a dollop in each
soup plate and then ladle the soup over it. Garnish with
tortilla strips or tortilla chips. Makes 4 to 6 servings.