Posole styled yucatan lime soup

1. Cut the tortillas into strips. Heat oil on the stove and when hot fry the strips until they are lightly golden and crisp. Season with salt and set aside. Reserve the oil.

2. Transfer 1 TBS of the oil (discard the rest) to a large soup pot and add the chopped veggies. Cook over medium heat until soft. Add in the spices and cook until fragrant, about a minute.

3. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until chicken is just cooked through, about 12 minutes.

4. Remove chicken from the pot and allow the soup to continue to simmer. When the chicken has cooled, shred into bite sized pieces and return to the pot along with the hominy, lime juice, and green onions. Simmer until the soup is nice and hot.

5. Cut up your ice cold lettuce and place in deep bowls. Ladle the soup into the bowls over the lettuce (I know, sounds odd but it totally works) and top with your cilantro, avocado, and fried tortilla strips.