In a large saucepan, heat the oil over medium heat. Pour in the tortilla strips, reduce the heat, and cook until the tortillas are golden brown and crispy. Add the onion and fry for 3 min. Add garlic and jalapeno chilies and roast for another 2 min. Fold in Anaheim chilies, tomatoes and paradeis pulp and saute for 10 min. Season with cumin and cayenne pepper and gradually fold in the chicken soup and red chili sauce. Simmer the soup for about 20 min on low heat until it has thickened a tiny bit. Pour in the chicken and avocado and let it get hot.
Preheat the stove to 180 degrees. Place the tortilla strips on a tray in the stove for 10-15 min until crispy.
To serve, portion the soup into baking bowls and garnish with grated cheese, cilantro greens and tortilla strips.
(*) Anaheim: Bright green chili pepper about 15 cm long, often also called long green or California chili. The Anaheim originally grew in Southern California and is related to the green New Mexico chili pepper. Green Anaheims are among the most commonly available chili peppers in the Usa, while the mature red peppers are less common. Anaheim chilies, with their mild flavor, are often roasted and stuffed with a farce.
(*) Monterey jack: Semi-soft, relatively temperate cheese produced in Oregon and rarely available in our country. It can be substituted for Bel Fontina
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