In a large stockpot over medium-high heat, heat oil until hot. Add onions, jalapeños and garlic; cook until onions are translucent.
Slowly stir in chicken stock, tomatoes, chili powder, cumin, pepper and salt; blend well. Cover and bring to boil. Add chicken and cilantro; mix until well blended. Reduce heat, cover and simmer for 10 minutes; stir a few times to avoid sticking.
In the middle of each soup bowl, place 1/2 cup Mrs. Cubbison’s Red Pepper & Jalapeño Tortilla Strips then top with a 1/2-diced avocado.
Ladle with a heaping serving of soup. Squeeze 1 lime wedge over soup and sprinkle with 2 tablespoons of cheese. Garnish with remaining tortilla strips.
Add your favorite vegetables for a hearty Chicken Vegetable Tortilla soup!