Step 1

Poach the chicken breast in simmering chicken broth until it reaches an internal temperature of 165°F, about 10 minutes. Remove the chicken from the broth (reserve the broth) and set aside to cool slightly. When it is cool enough to handle, shred the poached chicken breast.

Step 2

In a large saucepan over high heat, combine the reserved chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeño peppers, oregano, cumin, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.

Step 3

Add the zucchini, squash, red bell pepper, lime juice, and sherry. Bring to a boil. Reduce heat and simmer for 15 minutes.

Step 4

Add the mint and 1 tablespoon of cilantro. Stir and remove from the heat.

Step 5

Pour vegetable oil into a small pot until it reaches a dept of 1/2 inch. Fry the tortilla strips in hot oil until crisp. Drain the fried tortilla strips on paper towels and set aside.

Step 6

Ladle the soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slices and the remaining cilantro. Serve immediately.