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1. Boil the chicken breasts in a large pot of water for 30 minutes or until tender.
2. Shred and set to the side.
3. Heat oil to 375 degrees in a large cast iron skillet.
4. Fry 6 tortilla strips at a time until golden brown.
5. Drain on paper towels and set aside.
6. Bring a large stockpot of water to a boil.
7. Add the bouillon cubes and reduce the pot to a simmer.
8. Combine the tomatoes, garlic and onions in a blender and blend until smooth.
9. Add the mixture to the stockpot and add the spices and vegetables.
10. Cover pot and simmer for about 25 minutes, until vegetables are tender.
11. Add the reserved chicken and simmer for 5 minutes.
12. Serve topped with the tortilla strips, cheese and avocado.
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