6 sprigs of cilantro, plus 1/2 cup roughly chopped
8 cups chicken stock
2 pounds bone-in chicken breasts or 1 small 3-4 pound chicken
3 cups tortilla chips
1 avocado, cubed
2 tomatoes, cut into bite-size chunks
1 lime, cut into quarters
1/2 cup sour cream (omit for Paleo and Gaps)
1/2 cup shredded cheddar cheese (omit for Paleo)
Place the garlic cloves in a large dutch oven over medium-high heat. Cook, stirring frequently until garlic begins to darken, about 2-2 1/2 minutes. Remove the pan and let it cool for about 30 seconds and then add the chicken stock, oregano, cilantro, and chicken. Place pot back on heat andbring to a boil and then reduce to a simmer. Simmer for about 30 minutes. When chicken is cooked through, remove the chicken from the broth mixture and set aside. With slotted spoon, strain out the rest of the garlic and herbs. Shred the chicken with a fork and then add back to the soup. Add salt and pepper if needed.
To serve, crumble a handful of tortilla chips into individual bowls and then ladle the broth over. Serve with cilantro, avocado, tomatoes, lime, cheese, and sour cream.