Directions

1.  In a large soup pot heat olive oil on medium. Add onion, celery, carrots and jalapeño. Cook, stirring regularly for 3-5 minutes or until softened.
2.  Add garlic, bay leaf and oregano and cook for 2 minutes. Add tomatoes and cook 1-2 minutes more, stirring regularly.
3.  Add chicken stock and bring to a light simmer, cut chicken thighs into bite size pieces then add to simmering stock. Cover and cook for 20 minutes or until chicken is thoroughly cooked.
4.  Add avocado, green onion and lime juice. Simmer for 5-10 more minutes. Salt and pepper to taste.
5.  Chop the tortillas into thin strips and toast lightly in a toaster oven or under the broiler. Garnish with strips or crumbled tortilla chips as well 
as reserved cilantro and limes.
Serve topped with tortilla strips or crumbled chips and optionally avocado and cilantro.

Per serving: 362 calories, 19g fat, 3g saturated fat, 11g mono fat, 34g carbohydrates, 19g protein, 861mg sodium, 8g fiber