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Combine salsa, chicken stock and chicken in saucepan. Bring soup to a boil over high heat and then reduce to low heat. Cook soup for 10 minutes. While soup is cooking pour oil in skillet and heat over high heat for 3 minutes. Place a handful of tortilla strips into the oil and fry until crisp (about 1 minute). Drain on paper towels. Top each bowl of soup with fried tortilla chips and 1/4 cup shredded cheese. For added flavor add 3 slices of avocado to each bowl of soup.
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