meat from 1 rotisserie chicken, shredded
2 quarts chicken broth
1 jalapeno chile, diced (with seeds for more heat)
shredded Monterey Jack cheese
scallions, thinly sliced
1 green bell pepper, ribs and seeds removed, diced
1 avocado, peeled, pitted, and diced
1 lime, cut into wedges
Preheat oven to 375 degrees. Cut tortillas into thin strips, or use a cookie cutter to make cute shapes. Place on a rimmed baking sheet and spray with cooking oil. Sprinkle with salt and bake for 5 minutes.
In a large pot, bring broth, jalapeno, and 8 cups water to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes. Strain liquid through a sieve into a clean pot. Add shredded chicken and stir in 1 teaspoon salt.
Divide soup among bowls and garnish as desired.