1/3 c. onion, chopped
3 cloves garlic, minced
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/4 tsp. chili powder
1/4 tsp. pepper
8 c. chicken broth
1 can diced tomatoes
1 can diced green chilies
10 corn tortillas
1 1/2 lb. chicken breast
1 firm ripe avocado
2 tbsp. cilantro
salt to taste

In a 5 to 6-quart pan over medium heat, stir onion, garlic, cumin, oregano, chili powder and pepper until all spices are fragrant, approximately 1 minute. Add broth, diced tomatoes and green chilies. Cover and boil. Stack tortillas and cut in 1/8-inch wide strips. Add to pan. Reduce heat, cover and simmer for 15 minutes. Stir occasionally.

Rinse chicken and cut into 1/2-inch pieces. Add to soup and boil. Reduce heat, cover and simmer 5 minutes. Stir in cilantro and add salt to tate. Garnish with chopped avocado and shredded Cheddar cheese.