Tortilla Soup

For Corn Tortillas:

1. 2/3 cup water
2. 1.5 cups corn flour
3. 1 teaspoon salt

For Tortilla Soup:

1. 1 cup cooked, shredded chicken
2. 1 cup grated tomatoes
3. 1 chopped onion
4. 1 tablespoon tomato paste
5. 5 cloves garlic, minced
6. 3 tablespoons olive oil
7. 6 cups chicken broth
8. 8 corn tortillas
9. 1/2 cup shredded cheddar cheese
10. 1 avocado
11. 3 teaspoons chili powder
12. 2 limes
13. 2 tablespoons chopped cilantro
14. Salt

For Corn Tortillas:

1. In a bowl, combine corn flour and salt.
2. Gradually add water and start kneading the dough. If the dough seems crumbly, you can add more water.
3. Divide the dough into 8 equal portions, about the size of a walnut.
4. Place one portion between two sheets of plastic wrap and flatten with a heavy kitchen utensil until it's the size of a small plate.
5. Heat a non-stick pan and cook each tortilla on both sides until lightly browned. Let them cool on a plate.

For the Soup:

1. Heat 1 tablespoon of olive oil in a pot.
2. Add the chopped onions and sauté until caramelized, about 5 minutes.
3. Add the minced garlic and tomato paste, and cook for another minute.
4. Stir in the grated tomatoes, salt, chicken broth, and chili powder. Mix well.
5. Simmer the soup for 10 minutes. After it boils, reduce the heat and cook for an additional 10 minutes.

For Serving:

1. Heat 2 tablespoons of olive oil in a pan. Meanwhile, cut the tortillas into julienne strips.
2. Grate the cheddar cheese. Peel and dice the avocado into cubes.
3. Fry the corn tortilla strips in the hot olive oil until crispy.
4. Ladle the soup into bowls.
5. Add the shredded chicken and crispy tortilla strips to the center of each bowl of soup.
6. Serve with grated cheddar cheese, diced avocado, chopped cilantro, and lime wedges on the side.
7. Guests can add these ingredients to their soup as desired. Enjoy!