This recipe was adapted from "Soup Swap" by Kathy Gunst, Chronicle Books (2016)
Vegetable oil, for frying
6 (5 1/2") corn tortillas, cut into 1/2"-thick strips
Salt
2 Tbsp. olive oil
1 large onion, chopped
3 garlic cloves, finely chopped
Salt and pepper
1 jalapeno, seeded and finely chopped, plus more to taste
1 cup diced fresh or canned tomatoes
1 Tbsp. chopped fresh oregano
4 cups low-sodium chicken broth
2 cups cooked shredded chicken
1/4 cup fresh lime juice (from 2 limes), plus more to taste
1 jalapeno pepper, seeded and chopped
1 ripe avocado, halved, pitted, and diced
1/4 cup chopped fresh cilantro
1 cup cotija or feta cheese, grated or finely chopped
1 lime, cut into wedges