• Trim any excess fat from the chicken.
• Bring to a boil over high heat, then reduce to medium and simmer for 30–35 minutes, or until the chicken is tender.
• While the chicken cooks, dice the tomatoes and onions.
• Use a spoon or ladle to skim off any foam that forms on the surface.
• Add tomatoes, onions, chicken base, cumin, salt, and granulated garlic to the pot.
• Increase heat and bring the soup back to a gentle boil, stirring to combine.

For Bowl Assembly

• Combine first three bowl ingredients, and top with cilantro, avocado slices, tortilla strips and cheese.
• Serve hot or cool and store in airtight containers.