Ingredients:

• 6 (6-inch) corn tortillas, preferably a little old and dried out
• 1/4 cup corn oil, peanut oil, or extra virgin olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 medium Anaheim, poblano or jalapeño chili, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chilies—1 Anaheim and a 1/2 jalapeño.)
• 4 cups chicken broth or homemade chicken stock
• 1 (14.5-ounce) can crushed tomatoes (preferably fire-roasted)
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1 1/2 cups shredded cooked chicken
• 1 ripe avocado
• 1/2 cup (2 ounces) shredded Monterey Jack cheese (or mild cheddar)
• Chopped fresh cilantro
• 1 lime, cut into wedges