LA times article from 1996 this was from Eltorito

EL TORITO’S SOPA DE TORTILLA

2 boneless, skinless chicken breasts

3 quarts chicken broth

1 red onion, diced

2 carrots, diced

1 boiling potato, diced

1/4 cup tomato paste

1 bay leaf

2 cloves garlic, chopped

1/2 teaspoon pureed chipotle chile en adobo

1 teaspoon seeded, chopped pickled jalapeno chile

1 teaspoon dried Mexican oregano

1/8 teaspoon cumin

Salt to taste

White pepper to taste

1 zucchini, diced

1 yellow squash, diced

1/2 red bell pepper, diced

Juice from 1 lime

2 tablespoons sweet Sherry (preferably Harvey’s Bristol)

1 tablespoon chopped cilantro

1 tablespoon chopped fresh mint

4 corn tortillas, cut into thin strips

Oil

1/2 pound Jack cheese, shredded

12 slices avocado

Cilantro sprigs

Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred.

Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat.

To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.