Bring 600 ml and 1 tablespoon of salt to a boil. Once it comes to a boil, add the chicken and boil over medium heat for about 10 minutes, cover with a lid, and continue boiling for 15 minutes.

Finely chop the garlic and onions. Using a generous amount of oil, sauté the garlic and onions in the pot in which you will make the soup.

Add the diced tomatoes and tomato juice to Step 2, then add the boiling liquid from Step 1.

Add the chili powder and 300 ml of water.

Once the soup from Step 4 has begun to boil, simmer over medium heat for about 15 minutes. Add the chicken from Step 5 and simmer until well-heated. Add salt or water to taste.

Slice the avocado in half, then cut each half into 8 wedges. Cut the lime into 4 wedges.

Once the chicken from Step 5 becomes thoroughly warmed, put 8-10 tortilla chips in each bowl and top with the soup.

Put 1/4 of the avocado on top of each bowl from Step 7, then top with about 3 tablespoons of cheese each. Garnish as you like with cilantro and lime.

While the soup is still hot, swirl in the melting cheese, drizzle in the lime and enjoy.

If you like a spicier taste, add some salsa before serving.