Arizona Chicken Tortilla Soup

   Ingredients
2 corn tortillas (8-inch size), cut into strips
non-stick cooking spray
1 medium onion, chopped
1 cup diced tomato
1 clove garlic
1/4 teaspoon dried oregano
1 quart water
2 teaspoons chicken-flavored bouillon granules
3/4 pound chicken breast halves, skinned
1 cup diced tomato
1/2 medium avocado, peeled and cubed
1/2 cup shredded sharp cheddar cheese
2 teaspoons minced hot chili pepper

   1. Place tortilla strips on a baking sheet coated with cooking spray and bake at 350 degrees F for 10 to 15 minutes or until golden and crisp. Set aside.
   2. Place onion, 1 cup tomato, garlic and oregano in container of an electric blender and process until pureed.
   3. Transfer puree to a large saucepan and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules and bring to a boil. Reduce heat and add chicken breasts, simmer 15 to 20 minutes or until chicken is done.
   4. Remove chicken from soup, keeping soup warm. Let chicken cool to touch, bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.
   5. Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese and chili pepper among bowls and serve immediately.