4 chicken breasts, cooked
4 cans cream of chicken soup
1 tsp fajita seasoning
4 corn tortillas
oil to fry tortillas
1 can Ro-tel tomatoes
1 1/2-2 cans water
2 ripe avocados, cubed
shredded cheese

Cut chicken into bite sized pieces. Combine with Ro-tel tomatoes, cream of chicken soup, water and seasoning. Simmer over low heat. Cut tortillas into 1/4-inch strips and fry until crisp. Drain excess fat. Spoon soup into bowl. Garnish with avocados, cheese and fried tortilla strips.