4 cooked chicken breasts
1 can diced Ro-Tel tomatoes
4 (10 oz.) cans cream of chicken soup
2 cans water
1 tsp. fajita seasoning
2 ripe avocados
4 corn tortillas
3/4 c. Cheddar cheese
3/4 c. Monterey Jack cheese

Cut cooked chicken into bite size pieces and combine with Ro-Tel, soup, water and seasoning. Simmer over very low heat. Cut up avocados into cubes; set aside.

Grate 3/4 cup each of Cheddar and Jack cheese. Mix well and set aside.

Cut tortillas into 1/4 inch strips and fry until crisp. Drain on paper towel. Set aside.

Serve by spooning soup into bowl. On top of each serving, spoon one heaping tablespoon each of avocado, cheese and tortilla strips. Can also let everyone construct their own bowl of soup.