Mexican Chicken Lime Soup (Sopa de Lima) Recipe

Ingredients

• 1 to 1 1/2 cups extra virgin olive oil, peanut oil, canola oil, or corn oil
• 6 corn tortillas
• 1 1/4 cup chopped white onion
• 3 cloves garlic, minced
• 1 habanero chili, seeded and minced
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves
• 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes)
• 2 quarts chicken stock (homemade is best)
• 1 teaspoon dried oregano (preferably Mexican oregano if you have it)
• 1 teaspoon salt (more to taste)
• 1 1/2 pounds skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise
• 1/3 cup lime juice (from 2 to 4 limes, depending on the size)
• 1 bunch of cilantro, roughly chopped (stems included) for garnish
• 2 avocados, pitted, peeled, and roughly chopped for garnish