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2 cups shredded, cooked chicken
32 oz chicken broth
5 beef Bouillon cubes
1 jar Salsa Senorita (any variety)
1 8 oz can tomato sauce
2 cloves minced garlic
1/3 bunch fresh cilantro
1 tsp. sea salt
½ tsp. celery seed
½ tsp. pepper
½ tsp. thyme
½ tsp. cumin
3 corn tortillas cut into strips

Optional:

3 limes
3 avocados, sliced and cut into chunks
Grated Mexican cheese - or Monterey jack, cheddar or Colby
sour cream
tortilla chips

Combine all ingredients through the cumin in a stock pot. Simmer on low heat for 1 hour, stirring occasionally. Add tortillas strips and simmer for another 30 minutes or until strips are dissolved and the broth thickens. Serve and top soup with avocado slices, cheese, sour cream, tortilla chips or squeezed lime.