Preheat oven to 350 degrees F. Brush 1 side of tortillas with oil; cut in half. Stack
halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick
baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in
saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer
until just cooked through, about 5 minutes. Stir in green onions, cilantro and
lime juice. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with tortilla strips, avocado chunks and chopped
T = tablespoon
t = teaspoon
= Extra Virgin Olive Oil