1. Cut the tortillas in half, then cut each half into ½-inch strips.

2. Pour a ½ inch depth of oil into a sauté pan and turn the heat to medium high.

3. Once the oil starts to sizzle, add the tortilla strips a few at a time. Fry until pale golden, turning once to ensure even cooking.

4. Remove with a slotted spoon and place on paper towels to drain. Pat to remove the excess oil.

5. Cut the chilies into thin strips and fry for a few seconds until crisp. Don’t overcook; they brown very quickly. Set aside to drain on paper towels.

6. Peel, pit, and chop the avocados. Sprinkle with lemon juice and set aside.

7. Place the stock, chicken, and tomatoes in a three-quart saucepan. Turn the heat to medium-high and bring the soup to a simmer.

8. Add the salt and pepper, adjusting to taste.

9. Ladle the soup into bowls and top with the tortilla strips, chilies, avocado, cheese, and cilantro.

10 Spritz with lime juice.