Cinco De Mayo Tortilla Soup

Bring the chicken broth to a simmer in a large pot. Add the chicken breasts. Poach the chicken breast in the simmering chicken broth until cooked through, about 10 minutes. Remove chicken from the pot. Set aside until cool enough to handle and shred.

Combine chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in the large pot. Bring to a boil, then reduce heat and simmer 20 minutes. Taste and correct seasoning, if necessary.

Add zucchini, squash, pepper, and lime juice. Reduce heat and simmer for 15 minutes. Add cilantro and mint. Stir, then remove from heat.

For the garnishes: In a skillet over medium heat, fry tortilla strips in hot oil until crisp. Drain tortilla strips on paper towels and set aside.

Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slices and sprigs of cilantro. Enjoy!