Cook the chicken breast in a pot covered with water, add the cilantro root, a whole onion quartered, garlic cloves, and celery. Also, add a not-too-large tablespoon of salt and a whole bouillon cube, and let the chicken cook until done.

Once the chicken is cooked, remove the aromatics, leaving only the broth, and shred the chicken.

Separately, cut the cheese and avocado into cubes, as much as you prefer, there is no set amount.

Our soup is ready. Serve with sour cream and tostadas. Delicious.