Aztec Soup

1. Cut the tortillas into 1/4" strips 2. Pour enough oil into a large skillet to fry the strips, and heat the oil for 2 minutes on high 3. Fry the strips on medium high in 2 batches, about 4 minutes per batch, draining them on paper towels 4. In a large saucepan, sweat the onion in the olive oil until wilted 5. Add the stock and tomato juice and bring it to a boil 6. Add the chicken, reduce the heat, cover, and simmer for 5 minutes 7. Peel, slice, and cube the avocados 8. Serve by putting a dried chile, some fried tortilla strips, torn spinach, and top with the queso fresco and avocado chunks.