2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons mined garlic (can use garlic powder)

6 cups of chicken broth

1 (14.5 ounce) can of diced tomatoes

3 chicken breast, skinless and boneless

Garlic and onion powder or season of choice

1-2 (8-inch) flour tortilla, grilled and cut into thin strips

1 avocado, pitted and sliced

1 cup shredded Monterrey cheese

In a large sauce pan heat vegetable oil, onion and garlic or garlic salt. Pour chicken broth, tomatoes and bring to a boil. Once at a boil, lower heat to simmer and add chicken breast. Cook for 25-30 minutes. Once chicken is cooked, remove from pot. When cool enough, shred the chicken and put back into pan with broth. Once mixed, place in soup bowl. Add Monterrey cheese and top with grilled tortilla.

Chris Hulin, New Iberia