Step 1

Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).

Step 2

Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.

Step 3

Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.

Step 4

Let simmer for 25 minutes.

Step 5

While the soup is simmering, fry the tortilla strips and set aside.

Step 6

Add the tortilla strips and the shredded chicken to the bowl and then add the soup.

Step 7

Garnish with the avocado, crema, cheese, chopped cilantro, and lime.