1/2 onion, chopped

1 1/2 teaspoon olive oil

1/2 teaspoon dried oregano

1/2 (4 oz) can diced jalapenos (leave out to omit heat)

2 boneless chicken breast, cut into bit sized pieces

1. Put all ingredients (except tortilla, avocado, cheese and green onion) into a medium/large stock pot. Including raw chicken pieces. Stir it all together.
2. Add additional chicken broth to make a soup vs a stew.
3. Bring to a boil, then cover and simmer for 20-25 minutes.
4. Cut tortillas into chip shapes and lay flat on baking sheet. Sprinkle with salt and bake until golden brown.
5. Ladle soup into bowls and top with crushed chips, avocado, cheese and green onion.
6. Put out extra chips for munching.