1 ripe avocado, peeled and cut into bite-size pieces
1/2 cup Cotija cheese, crumbled
Preheat oven to 400º F. Line a rimmed baking sheet with cooking parchment paper.
In a small ramekin bowl, combine chili powder and salt. Lightly brush both sides of the tortillas with 1 1/2 tablespoons olive oil. Cut each tortilla in half and then into bite-size pieces. Spread in a single layer on prepared baking sheet and sprinkle lightly with the chili powder and salt mixture. Bake for 6 to 8 minutes or until crispy.
In a large sauce pan, set over medium heat, add remaining oil. Once oil is hot, add onions and cook for 3 minutes, stirring frequently. Add garlic and cook until fragrant, about 45 seconds. Add chopped jalapeños and cook for an additional 2 to 3 minutes. Add broth, and diced tomatoes including juices, increase temperature and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add cooked chicken and cook until heated through.
Divide soup among bowls and serve topped with tortilla strips, avocado and cheese.