2 (14 1/2-oz.) cans chicken broth
1 1/2 lbs. skinless chicken breasts
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16-oz.) can diced tomatoes with juice
1 (4 oz.) can chopped green chilies, drained
1 tbsp. ground cumin
1/2 c. chopped cilantro
1 tsp. dried oregano
6 (5 1/2-in.) corn tortillas
1 (8-oz.) can tomato sauce
Place broth in large sauce pan. Add chicken. Bring to a boil Reduce heat an simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth and let stand until cool enough to handle; bone and finely shred.
In separate saucepan, saute onion, cumin and garlic in hot oil until tender but not brown. Stir in broth, tomatoes, tomato sauce, chilies, cilantro and oregano. Bring to a boil,simmer for 20 minute. Stir in chicken and heat.
Cut tortillas in strips, fry in hot oil, drain on paper towels and lightly salt. Divide tortilla strips among 4 bowls. Add soup, sprinkle each serving with grated cheddar cheese and cubed avocado.