1 ripe avocado from Mexico, pitted, peeled and diced
8 oz. Jack cheese, cubed
1/2 cup coarsely chopped cilantro, for garnish (optional)
1 lime, cut in wedges, for garnish (optional)
Place a stockpot over medium heat and coat with 2 tbsp. of the oil. Add the onion, garlic and jalapeño and cook, stirring for 2 minutes to soften. Add the tomatoes and cook until they release their juices, about 2 minutes. Pour in the broth, season with salt and pepper to taste, and simmer for 30 minutes.
Meanwhile, heat 1" of oil in a skillet over a medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides, about 1 minute. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot. Put a pile of shredded chicken in the bottom of four soup bowls. Ladle the hot soup over the meat. Top with the diced avocado, cheese and fried tortilla strips. Garnish with the cilantro and lime wedges.