Pan fry the chicken breasts, then shred and set aside.

In a large soup pot, saute the onion for 2 minutes in olive oil, then add the minced garlic and cook for 1 minute. Add water, bouillon cubes and cumin. Add the can of tomatoes into the pot and bring to a boil. Once at a boil lower heat to simmer and add the shredded chicken breasts. Add lime juice and fresh cilantro to the pot. Add salt and pepper to taste. Add several spashes of tabasco. Simmer for 1 hour on low.

In soup bowls, ladle soup and top with shredded cheese, and tortilla strips. Add sliced avocado. Top with a dolip of sour cream.

Optional: Add black beans and/or corn.