Ingredients
For soup:

7 cups chicken broth
1 medium yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 bell pepper, seeded and diced
1 potato, peeled and diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic, peeled and chopped
1 teaspoon dried Mexican oregano
Salt to taste
White ground pepper to taste
1 zucchini, diced
2 medium tomatoes, diced
2 medium boneless, skinless chicken breasts, poached and shredded

For presentation:
3 corn tortillas
Vegetable oil
1-1/2 cups shredded Jack cheese
8-10 slices avocado
Cilantro sprigs

Instructions
In large pot, combine chicken broth, onion, carrots, celery, bell pepper, potato, tomato paste, bay leaf, garlic and oregano. Season to taste and bring to boil. Simmer 25 minutes.

Add zucchini, tomatoes and shredded chicken breast pieces. Bring to boil, then simmer 10 minutes. Remove from heat.

Cut tortillas into matchstick size strips. Saute in hot oil until crisp. Drain on paper towels and set aside.

To serve, place tortilla strips in individual bowls. Cover with shredded cheese and ladle in soup. Top with slice of avocado and cilantro sprig.

Yield: 8-10 servings

Credits
Recipe from: El Torito Restaurant chain

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