Preheat the oven to 350 degrees F. Sprinkle the chicken breasts with salt. Place on a lined-baking sheet (I used foil for easy clean-up) and bake the chicken for 30 to 35 minutes. When done, allow to cool to room temperature until it’s cool enough to handle. Shred the chicken with two forks.

To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, garlic and a few pinches of salt. Cook slightly softened about 5 minutes. Add the onion mixture to the blender, along with 2 cups of chicken stock. Blend until smooth, about a minute.

Pour the onion/broth mixture back into the medium pot, along with the remaining 1 cup of chicken broth and enchilada sauce. Bring up to a gentle simmer and cook for about 15 minutes, until the flavors are all married together. Give it a taste and salt to your liking. I added about 1/2 teaspoon of extra salt. Add the shredded chicken to the soup and stir.

Place a few sheets of paper towels on a plate. To a small saucepan, set over medium-high heat, add the oil. Frying them in batches, add the tortilla strips to the oil and allow to fry up for 1 to 2 minutes. Transfer to the paper towels and sprinkle with salt. Repeat with the remaining tortillas.

Divide amongst bowls and top with whatever toppings you’d like to add. I added a bit of avocado, cilantro, sliced radishes, cotija cheese and green onions.