* 10 tortillas cut into strips
* 1/4 cup tomato paste
* 6 boneless chicken breasts or thighs
* 5 dry chipotle chiles
* 1/2 onion, finely chopped
* 1 clove garlic
* enough fresh chopped parsley
* 2 diced avocados
* 2 lemons
* 1 cup grated Manchego cheese
* Salt and pepper
* Oil for frying

Preparation:

1. Cook the chicken breasts seasoned with salt in 6 cups water with the onion and one chile chipotlle. Once cooked, remove from broth and shred the chicken.

2. While the chicken cooks, cut the tortillas into strips and fry in a little oil. Once browned and crispy, drain excess oil and reserve until ready to serve, otherwise they wont be crisp when time comes to serve.

3. Blend the tomato paste with garlic, parsley and a cup of the broth so you have liquids and it will blend easily. Pour this in the broth and chipotle chile then. Simmer about 15 minutes over low heat.

4. Once the broth is ready, serve in bowls and last, add the shredded chicken, crispy tortilla strips, avocado cubes and Manchego cheese. Pour a few drops of lemon juice, to your taste.