Step 1

Pour soup, broth and pico de gallo into a 6-quart pot. Bring mixture to a boil over medium-high heat. Add cream cheese.

Step 2

Reduce heat to medium. Stir soup frequently while cheese is melting. Reduce heat, if necessary, to keep soup at a low simmer.

Step 3

Roughly chop chicken fajitas into bite-sized pieces and add to soup. Add cilantro and simmer for 10 minutes just to heat chicken through.

Step 4

Serve soup garnished with avocado cubes and tortilla chips.