Chicken Tortilla Soup

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4 boneless, skinless chicken thighs

4 ounces chopped green chilies, canned, drained (hot or mild, depending on preference)

2 cloves garlic, minced

1 yellow onion, diced

30 ounces diced tomatoes, canned, including juice

1/2 to 1 cup chicken broth

1 tablespoon cumin

salt and pepper

2 tablespoons cilantro, chopped

1 lime

4 corn tortillas, sliced into 1/4-inch strips

1/2 cup Monterey jack cheese, shredded

1 avocado, diced and tossed with lime juice to prevent browning

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