1 tbsp. vegetable oil
4 (6-inch) corn tortillas
1 c. diced onion
1 1/2 tbsp. jalapeno pepper, minced
5 cloves garlic, minced
1 tbsp. tomato paste
3 (14 oz.) cans chopped tomatoes (undrained)
1 tbsp. ground cumin
6 (10 1/2 oz.) cans chicken broth
2 c. cooked shredded chicken breast
1 c. diced avocado
1/2 c. shredded sharp Cheddar cheese

Heat oil in Dutch oven. Cut tortillas into strips and add to the oil, cooking 2 minutes until crisp. Add onion, jalapenos and garlic. Sauté 3 minutes. Add tomato paste and canned tomatoes. Bring to a simmer. Cook 10 minutes. Stir in cumin, cooked shredded chicken, broth, avocado and shredded cheese. Bring to a boil. Turn heat to low and simmer, uncovered, 40 minutes. Will reduce to about 8 cups. Serve with tortilla chips.