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1
Bring 600 ml and 1 tablespoon of salt to a boil.
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2
Once it comes to a boil, add the chicken and boil over medium heat for about 10 minutes, cover with a lid, and continue boiling for 15 minutes.
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3
Finely chop the garlic and onions.
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4
Using a generous amount of oil, saute the garlic and onions in the pot in which you will make the soup.
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5
Add the diced tomatoes and tomato juice to Step 2, then add the boiling liquid from Step 1.
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6
Add the chili powder and 300 ml of water.
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7
Chop the boiled chicken from Step 1 into 1 cm pieces.
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8
Once the soup from Step 4 has begun to boil, simmer over medium heat for about 15 minutes.
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9
Add the chicken from Step 5 and simmer until well-heated.
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10
Add salt or water to taste.
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11
Slice the avocado in half, then cut each half into 8 wedges.
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12
Cut the lime into 4 wedges.
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13
Once the chicken from Step 5 becomes thoroughly warmed, put 8-10 tortilla chips in each bowl and top with the soup.
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14
Put 1/4 of the avocado on top of each bowl from Step 7, then top with about 3 tablespoons of cheese each.
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15
Garnish as you like with cilantro and lime.
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16
While the soup is still hot, swirl in the melting cheese, drizzle in the lime and enjoy.
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17
If you like a spicier taste, add some salsa before serving.
