Chicken Tortilla Soup

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2-3 boneless, skinless chicken breasts
2 cans (15 oz each) diced tomatoes, undrained
1 can (4 oz) chopped mild green chilies, drained
1 cup chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tsp. cumin
4 corn tortillas, sliced into 1/4 inch strips
1/2 cup shredded Monterey Jack cheese
1 avocado, peeled, diced
Lime juice to taste


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