Directions

1. Heat the oil in a saucepan. Add the onion and cook over medium heat until softenend. Add the tomatoes and salt and cook 5 minutes more. For extra flavoring, add some minced garlic.

2. Stir in the chicken stock and bring to a boil. Lower the heat and simmer covere for about 15 minutes.

3. Cut the tortilla strips into strips. Add 1/2-inch layer of oil in a large skillet and heat until hot. Add the tortilla strips in batches and fry until just beginning to brown. Turn over strips to brown both sides. Remove the strips and place on paper towels to drain and cool.

4. Peel and pit the avocado and dice.

5. Add the carrot to the soup and cook covered for 10 minutes. Add the zucchini, chicken and chilies and continue cooking uncovered until the vegetables are tender.

6. Ladle into soup bowls and add tortilla strips, cilantro and shredded cheese.