1. In a large heavy saucepan, bring the broth to a boil, covered over High-Heat.
2. Meanwhile, scatter the tortilla strips on a toaster oven try. TOAST, turning the strips occasionally, until golden-brown in spots, about 5 mins. Remove the tray from toaster oven and set the tortilla strips aside.
3. When the broth boils, ADD the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat. Divide the tortilla strips, avocado, and cilantro leaves evenly among 4 bowls, mounding them in the center. Ladle the soup into bowls.
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|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 49.3mg||15 %|
|Sodium 749.2mg||26 %|
|Potassium 499.2mg||13 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1.4g|
|Protein 23.8g||34 %|
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Calories per serving: 116
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