Soup:

2/3 c. onion; diced fine
2/3 c. celery; diced fine
3 c. tomatoes; seeded and diced
2 tsp. garlic; finely chopped
2/3 c. kernel corn
1 c. chicken; cooked and diced
2 tbsp. vegetable oil
2 tbsp. cilantro chopped
1/4 tsp. ground cumin
1/4 tsp. ground white pepper
2 tsp. chili powder
2 qts. chicken stock

Heat oil in soup pot. Lightly sweat onions, celery and garlic. Add tomatoes, corn, cumin, pepper, chili powder and chicken stock. Bring to boil, simmer for 15 minutes. Add chicken and cilantro. Adjust seasonings.

Garnish:

1/2 lb. grated jack cheese
2 firm avocados; diced
1/3 c. sliced green onions
6 corn tortillas, julienne (baked or fried)

Place tortilla strips and avocados in bowl. Ladle hot soup over. Sprinkle with green onions and jack cheese. Serve immediately.