2 tablespoons cornstarch, dissolved in a small amount of water
Corn tortillas (about 20), cut into thin strips
2 cups shredded grilled or poached chicken breasts (about 2 ounces per serving)
1 to 1 ½ cups shredded Monterey Jack cheese (about 1 ounce per serving)
2 avocados, peeled, pitted and sliced
Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a blender or food processor. Heat stock and add puréed mixture with tomato sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour.
Stir dissolved cornstarch into stock.
Fry tortilla strips in oil until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top with chicken and ladle the stock over top. Garnish with shredded cheese and 2 or 3 avocado slices