Crispy Tortilla Strips:
3 (12 inch) flour tortillas
1 tablespoon vegetable oil
Chicken and Tomatillo Stew:
3 tablespoons olive oil
1 1/2 cups peeled and diced sweet potatoes
1 cup chopped celery
3/4 cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2 1/2 cups shredded or chopped cooked chicken
2 cups diced tomatillos
2 fully ripened Avocados from Mexico, halved, pitted and diced
1/2 cup chopped cilantro
Ground black pepper to taste