Most recipes called for chicken breast, but I had thighs, so that's what I used:
4 chicken thighs
4 cloves minced garlic
1/2 chopped yellow onion
1 minced jalapeno-seeds and veins removed for less heat, I seeded 1/2
Cover chicken with water and add seasonings: Cumin, chili powder, cayenne, thyme, rosemary, salt and pepper to taste. Boil until chicken is well done, then shred chicken, reserving stock.
Saute garlic and onion in olive oil and add to stock.
Add 32 oz. chicken broth
1 14.5 oz. can diced tomatoes (I used fire-roasted diced tomatoes)
Heat while cooking the tortilla strips:
Cut tortillas in half, then into 1/4" strips. Fry in oil until crisp and drain on paper towel.
Place fried tortilla strips, cheese and avocado in the bottom of bowl, then cover with soups. Add more tortillas strips and cheese if desired. Squeeze lime on top and add cilantro.
Sliced Dried Peppers
Other things that can be added, limited only to your imagination: