Chicken Tortilla Soup (Sopa Azteca)

In a caldero (stockpot), bring water to a boil. Add salt, chicken breasts, and chicken thighs and reduce the heat to simmer until chicken is tender, about 30 minutes. Remove chicken, shred after it cools and set aside. Set aside the pot of chicken broth.
Heat 1 tablespoon of olive oil over high heat and fry the torn chile pieces quickly for about 1-2 minutes on each side. Careful not to burn the chile or it will have a bitter taste. Set aside.
Preheat the broiler and roast the tomatoes on a cookie sheet for about 20 minutes, turn over after 10 minutes to get all sides. Tomatoes should be mushy and slightly charred when ready. Remove only the charred pieces of skin before blending the tomatoes.
Puree the tomatoes, chiles, onion, and garlic in a blender.
In a deep pot, add 2 tablespoons of olive oil over high heat add the blended ingredients and fry for about 5 minutes. Add the chicken broth and simmer for 30 minutes. Add the shredded chicken and simmer for another 10 minutes. Add salt and pepper to taste.
In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 45 seconds. Transfer the strips to paper towels to drain.
In separate serving bowls set out the cubed avocadoes, cabbage, and lime wedges.
Ladle the soup into bowls with a handful of tortilla strips, cubed avocados, and a squeeze of lime juice.
If desired, add grated cheese and cabbage.