1 lb chicken breast; boneless, skinless
12 cup chicken broth
1 cup red onion; diced
1 cup carrots; diced
1 cup potato; diced
1/4 cup tomato paste
1 bay leaf
2 tsp garlic; chopped
1/2 tsp chipotle chile en adobo; pureed
1 tsp pickled jalapeno chile; seeded, chopped
1 tsp dried mexican oregano
1/8 tsp cumin
salt; to taste
pepper; to taste
1 lb zucchini; diced
1 lb squash; diced
1/2 medium red bell pepper; diced
2 tbsp lime juice
2 tbsp sweet sherry; Harveys Bristol Cream
1 tbsp cilantro; chopped
1 tbsp fresh mint,; chopped
4 medium corn tortillas; cut into strips
oil; for frying
1/2 lb monterey jack cheese; shredded
1 medium avacado; sliced
2 tablespoons cilantro

1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred.

2. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes.

3. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes.

4. Add cilantro and mint. Stir, then remove from heat.

5. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.