1. For the tortilla strips: In a medium skillet over medium-high heat, add enough oil to reach a depth of 1/2" and heat until a small piece of tortilla immediately sizzles on contact. Add tortilla strips and cook, stirring occasionally, until golden brown, 1 to 2 minutes. Using tongs, transfer tortilla strips to a paper-towel-lined plate, sprinkle with salt, and set aside.

2. For the soup: Heat oil in a large Dutch oven over low heat. Add onion and garlic and cook, stirring occasionally, for 10 minutes. Season with salt and pepper, stir in the jalapeno, and cook for 2 minutes. Stir in tomatoes and oregano and cook for 5 more minutes. Increase heat to high, add chicken broth, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes. Add chicken and cook for 5 more minutes.

3. Remove pot from heat and stir in lime juice. Season with salt and pepper to taste and add more jalapeno and lime juice to taste.

4. Place jalapeno, avocado, cilantro, cheese, and lime wedges into individual bowls and arrange on a large serving platter. Ladle soup into bowls, top each with a few tortilla strips and serve with toppings on the side.

Source: Hannaford fresh Magazine, January - February 2018