SOPA AZTECA (CHICKEN TORTILLA SOUP)

loosely based on one served by Picante Cocina Mexicana in Berkeley
makes two big bowls

Combine the following in a saucepan and heat:

1 14 oz can diced tomatoes, regular or with chiles
1 14 oz can chicken broth
about 1 cup cooked chicken or turkey meat, in chunks
(1 12 oz can if you don't have leftovers)

Add chile powder(s) and/or other "Mexican" spices (cumin,
coriander) to taste.  I was lucky to find some "habanero salsa"
in the fridge. Judiciously added, it zinged up the plain tomatoes
juuuuust fine.  

Oregano goes on the side with this, but if your dried oregano is a 
bit old put some in the broth while it's heating :-).

While the broth is heating:

Cut 1-2 avocadoes into chunks
Chop 1 small or 1/2 large onion fine.  Sweet onions preferred.

Put a good handful of tortilla chips into the bowls.  I like the 
restaurant style strips.  Divide avocado chunks between bowls.

When it's serving temperature, ladle the broth into the 
bowls.  Serve with the chopped onion, dried oregano (if yours
is the good stuff), and a wedge of lime for squeezing.

N.B.  Picante puts shreds of a white cheese, probably cotija,
in their soup.  I usually do without.