Heat the oil in a saucepan over med/high heat for a couple minutes.

Begin frying the tortilla strips in batches until golden brown and crisp, turning after a minute or two, about 2-4 minutes in total.

Drain on paper towels and set aside.

Discard all but 2 tablespoons of the oil and turn the heat to meduim.

Add the garlic and onion, and saute until softened, about 5 minutes.

Add the chiles, tomatoes and half the tortilla strips and cook another 5 minutes.

Add the chicken stock and bring to a boil, them simmer for 20 minutes.

Let the soup cool slightly, and then using an immersion blender, or an upright blender, puree the mixture until smooth.

Return mixture to the stove over medium heat, stir in the chicken and heat through.

Season with lime juice, salt and pepper.

Garnish with the cilantro, cheese, avocado, and the remaining tortilla strips, enjoy!