|1||small skinless boneless chicken breast|
|2||tablespoons olive oil|
|2||cups canola oil (for deep-fat frying)|
|4||corn tortillas (6 inches), cut into 1/2-inch strips|
|3||cloves garlic, halved|
|1||small onion, quartered|
|1||quart chicken stock|
|1/2||cup shredded queso fresco|
|1/2||avocado, cut in 1/2-inch slices|
|2||tablespoons chopped fresh cilantro|
|Habanero hot sauce (for serving)|
1. Halve the chicken lengthwise. Rub 1 tablespoon of the olive oil on the chicken; set aside.
2. In a deep-fat fryer or soup pot, heat the canola oil over medium-high heat. Add half the tortilla strips and fry for 1 minute or until golden brown. Use a slotted spoon to transfer to paper towels. Repeat with remaining strips.
3. In a blender, combine the garlic, onion, and tomatoes. Work the mixture until it forms a puree.
4. Tip the tomato mixture into a large saucepan. Add the salt. Bring to a boil and simmer, stirring occasionally, for 5 minutes.
5. Add the chicken stock and let the mixture continue cooking for 2 minutes more.
6. In a skillet, heat the remaining 1 tablespoon olive oil. Cook the chicken for 3 minutes on a side or until it is firm and cooked through. Set aside until cool enough to handle.
7. Shred the chicken and divide it among 4 deep bowls. Add the tortilla strips. Ladle the tomato mixture on top. Add shredded cheese, avocado, and cilantro. Serve with habanero sauce.
Adapted from Cilantro