Preheast oven to 350. Brush both sides of tortillas with oil, slice into 1/4 inch strips, and spread on a nonstick baking sheet. Cook for 15 minutes, or until golden. Cool.
Combine broth, tomatoes, bay leaf, garlic, cumin, zucchini, chilipowder, jalapeno, corn, and red pepper in a pot. Bring to a boil and simmer for 5 minutes. Add chicken and 1/4 of the tortilla strips. Simmer for another 5 minutes. Stir in green onions cilantro, and lime juice, season with salt and pepper, and simmer for 5 minutes. The longer it is simmered the better it will be.
Ladle into bowls. Top with avocado, tortilla strips, cheese, and sour cream.