Ingredients:

Serves 4 small bowls

2 large boneless, skin-less, chicken breasts, cubed

1 large avocado, cubed

1/2 cup cubed white cheese

4 corn tortillas, cut into long strips

1 cup chopped carrots

1 cup chopped celery

4 large garlic cloves, finely chopped

1 large, white onion, finely chopped

2 chipotle peppers in adobo sauce, diced

handful cilantro

3 cups water

3 cups low sodium chicken broth

2-3 tbsp chicken bouillon according to taste

1 tbsp garlic powder

1 tbsp ground cumin

cooking oil for frying and sauteing

salt, pepper to season chicken

– In a large pot, saute cubed chicken, garlic, and onion for 3-4 minutes

– Add broth, water, bouillon, garlic powder, chopped celery and carrots, and chipotle peppers

– Cover and cook on medium until carrots and celery are soft

– Once the carrots and celery are soft and chicken has cooked turn het off.  Add cumin and cilantro. Stir.

( Add more chicken bouillon or salt according to taste, if desired)

– In a medium frying pan, add cooking oil and heat

– Once oil is hot, add tortilla strips and fry until golden brown. Keep an eye on them as they can burn quickly. Place on paper towel to remove excess oil.

– Serve soup and garnish with tortilla strips and avocado and cheese cubes