Cut the tortillas into strips and fry in ½” of hot oil until crisp and golden brown, turning occasionally. Drain on paper towels.
In a blender, puree the spinach with 2 cups of the chicken broth. Add the cilantro and coarsely blend.
In a large saucepan, melt the butter and sauté the onions, garlic and serranos. Add the pureed mixture and the remaining chicken broth. Simmer for 10 minutes—do not boil!
Meanwhile slice the avocados and drizzle with lime juice. Thin the soup, if necessary, with additional chicken broth, then pour into bowls and garnish each with crispy tortilla strips, cheese, avocado slices and a cilantro sprig. Extra or additional garnishes may be served in small condiment bowls at the table.
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