8 or more corn tortillas, cut into 1/2 inch strips
1 lb Chicken Breasts, cooked and cut into 1/2 inch chunks or shredded (however you like it)
2 fresh Poblano Chiles, rinsed and seeded, cut into 1/4 inch strips
1/2 C chopped Onion
8 C chicken Broth (i prefer the knorr caldo de pollo cubes)
1/4 C Cilantro Sprigs
1/4 C lime juice
Monterrey Jack Cheese (enough to garnish)
Avocado slices (garnish)
Fry tortilla strips in oil until crisp; set aside.
Bring broth, onions, and chiles to a boil. Cover and simmer for 5 minutes. Add chicken and cilantro, cover and simmer about 5 minutes. Add lime juice and stir. Ladle soup into serving bowls. Divide tortilla strips among bowls and garnish with avocado and cheese.