Step 1

Heat a heavy-bottomed pot over medium-high heat and add enough olive oil to thinly coat the bottom. Sauté onions, carrots, celery, zucchini, peppers and garlic until tender. Season with salt and pepper. Add in beans, corn, tomatoes and chili powder. Add in chicken broth, bring to a boil, then let simmer until all the flavors come together. Add a heavy pinch of salt and the chicken, then bring to a boil and cook until chicken is cooked through.

Step 2

Remove chicken, shred with two forks and return it to the soup.

Step 3

Pour about 1/4 inch of vegetable oil into a frying pan set over medium-high heat. Add in tortilla strips, a handful at a time, and cook until crisp. Remove to a paper towel-lined plate and sprinkle generously with salt while still hot.

Step 4

To serve:

Step 5

Place the diced avocado, tortilla strips and cheese to the bottom of a bowl, then top with the soup. Add a dollop of sour cream and enjoy!