Mexican Soup Sopa de Lima

Cut the tortillas into strips about 7 mm wide. Then dry them in an oven preheated to 180 degrees for 10-12 minutes.

In a deep skillet, heat vegetable oil over medium heat, avoiding smoking, which indicates the oil is overheated.

Fry the tortilla strips until golden brown. It's better to fry in batches, stirring constantly.

Transfer the cooked noodles to paper towels to remove excess oil.

Pour a little frying oil into a thick-walled pot and sauté the diced onion until translucent.

Then add the crushed chili and garlic, cinnamon, and cloves. Cook for a couple more minutes.

Add chopped tomatoes, broth, chicken, oregano, and salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, until the chicken is cooked.

Remove the cooked chicken from the pot and shred it with two forks. Return the chicken to the pot and add lime juice.

Pour the soup into bowls, add fried noodles and randomly chopped avocado.

Garnish with chopped cilantro. Serve