Rustic Tortilla Soup

Corn tortilla chips, about 4 large handfuls or more
2 cups grated Cheddar cheese
1 cup cooked chicken meat, shredded
2 Roma tomatoes, coarsely chopped
1 ripe avocado, peeled and coarsely chopped
1 tablespoon olive oil
1/2 onion, sliced into thin rings
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 tablespoon ground red chili
2 cups chicken stock or canned low-sodium broth
2 limes, halved
2 green onions, green and white parts chopped
Fresh cilantro sprigs

Before cooking the soup, in each of 4 deep bowls placed a handful of
tortilla chips and 1/4 of each of the following ingredients in this
order: grated cheese, chicken, tomato and avocado.

Heat the olive oil in a large saucepan over medium heat. Add the
onion and cook until translucent. Add the garlic, cumin and chili,
and cook another two minutes. Pour in the chicken stock. When it is
boiling, squeeze in the juice from the limes.

Ladle the chicken broth and onions over the ingredients in each bowl.
Top with green onions and sprigs of fresh cilantro and serve
immediately, while passing additional chips on the side.