Tortilla Soup

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2 tablespoons olive oil

1 onion, chopped

1 bunch green onions (white and a little of the green part), minced

6 garlic cloves, minced

1 (28-ounce) can ready-cut tomatoes with their juice

1 tablespoon ancho chile powder

1 teaspoon chipotle chile powder

1 teaspoon ground cumin

2 quarts chicken broth

8 corn tortillas, coarsely chopped

4 teaspoons canola oil

2 boneless chicken breasts (6 ounces each), cooked, skinned and cut into strips

1 avocado, pitted, peeled and diced

1 1/2 cups grated Monterey Jack cheese

2 tablespoons minced cilantro

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