1 lg. onion, chopped
3 cloves garlic, chopped
3 tbsp. olive oil
2 cans beef broth
2 cans chicken broth
1/2 c. tomato juice
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 jalapeno pepper, seeded & chopped
1 tsp. salt
3/4 tsp. Worcestershire sauce
2 c. cooked white chicken meat, diced
1 lg. tomato, diced
1 lg. avocado, peeled & diced
12 oz. grated Monterey Jack cheese
1 pack flour tortillas, cut into strips

Cut flour tortillas into strips, deep fry until crisp and drain on paper towels. Sprinkle strips with salt and chili powder and set aside. Saute onion and garlic in olive oil. Add both broths, tomato juice, cumin, chili powder, jalapeno, salt and Worcestershire sauce. Bring to a boil, cover and simmer for 1 hour. Add cooked chicken and chopped tomatoes and cook an additional 5 minutes. To serve: Place a few fried tortilla strips in bowl and fill with soup. Garnish with a few avocado pieces; sprinkle with cheese and top with a few more tortilla strips. Delicious!