1. In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. 2. Season to taste and bring to boil. 3. Simmer 25 minutes. 4. Add zucchini, tomatoes and shredded chicken breast pieces. 5. Bring to boil, then simmer 10 minutes before removing from heat. 6. Cut tortillas into matchstick size strips. 7. Sauté in hot oil until crisp. 8. Drain on paper towels and set aside. 9. To serve, place tortilla strips in individual bowls. 10. Cover with shredded cheese and ladle in soup. 11. Top with slice of avocado and cilantro sprig. ---------------------------------------------------------------------------
Nutrition
Ingredients
