8 cups good quality chicken broth, homemade or store-bought kind
1 small red onion, diced
2 large carrots, diced
1 large white potato or sweet potato, peeled & diced
¼ cup tomato paste
1 bay leaf
2 cloves garlic, minced
¼ tsp Chipotle Chile en Adobo, canned
1 tsp fresh or jarred jalapeño, seeded & minced
1 tsp dried oregano
⅛ tsp ground cumin
1 small zucchini, diced
1 small yellow squash, diced
1 small red bell pepper, diced
2 boneless & skinless cooked chicken breasts, shredded (To cook boneless chicken breasts: cover chicken with water and simmer until done, about 20 minutes)
1 Tb fresh cilantro, chopped
1 Tb fresh mint, chopped
2 Tb fresh lime juice
2 Tb sherry
1 tsp white pepper
salt to taste
4 fresh corn tortillas, cut into thin strips and fried in oil or baked at 350 until crisp (7-10 minutes)
8 oz Monterey Jack cheese, shredded
2 avocados, sliced or diced
½ cup fresh cilantro, chopped
fresh lime slices
extra minced jalapeños

In a large pot over high heat, combine chicken broth, onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle chile, jalapeno, oregano, and cumin. Boil, reduce to low and simmer for 20 minutes.
Add squashes, red pepper, and cooked chicken. Boil, then reduce to low and simmer for 15 minutes.
Add cilantro, mint, lime juice, sherry, white pepper, and salt to taste. Stir well and remove from heat.
Garnish with Monterrey Jack cheese, tortilla strips, avocados, cilantro, lime slices, and minced jalapeños.