Start by seasoning your chicken breasts with salt and pepper. Heat a large soup pot over medium-high heat and add one tablespoon of olive oil. Once hot, add the chicken breasts and cook until they are no longer pink in the center, about 6-8 minutes per side. Remove the chicken from the pot and set it aside.
In the same pot, add another tablespoon of olive oil and diced onions. Saute the onions for about 3 minutes until they turn translucent. Add minced garlic and sauté for an additional minute until fragrant.
Now, it’s time to bring all the flavors together. Add the diced tomatoes, chicken broth, chopped green chilies, ground cumin, and chili powder to the pot. Stir everything well.
While the soup is simmering, shred the cooked chicken breasts using two forks. Once shredded, add the chicken back into the pot and let the soup simmer for an additional 20-30 minutes to meld the flavors.
While the soup is simmering, preheat your oven to 375°F (190°C). Place the tortilla strips on a baking sheet and drizzle them with a bit of olive oil. Bake in the preheated oven for 10-12 minutes until they’re crispy and golden brown.
Once your soup is ready, ladle it into serving bowls. Top each bowl with crispy tortilla strips, shredded Monterey Jack cheese, slices of ripe avocado, and a few fresh cilantro leaves for a burst of color and flavor. Don’t forget to serve with lime wedges for an extra zesty kick.
