To make crispy tortillas for the top of your soup, cut 2 corn tortillas into thin strips, then cut in half crosswise. Heat 1 inch of vegetable oil in a heavy pot to 350*F. When the oil is hot, add the tortillas and cook for 2 minutes. Drain on paper towels. The tortillas will continue to crisp as they cool.
Optional toppings: sliced avocadofried tortilla strips, and cheddar or Monterey Jack cheese
Instructions
Combine first seven ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 20 minutes.
Remove the chicken breast and place it on a cutting board. Use two forks to pull it apart into shreds. Return it to the pot, along with the lime juice and cilantro. Cook 5 minutes.
Divide between four bowls and top with avocado, tortilla strips, and cheese.