In a large pot, heat 1 tablespoon of oil over medium-high heat. Add garlic and cook until fragrant, 30 seconds.
Add tomato paste, diced tomatoes and chili powder and cook for 5 minutes.
Add broth and bring to a boil.
Add shredded chicken; remove from heat and season with salt and pepper.
Ladle soup into bowls and top with avocado, cheese, cilantro, scallion and tortilla strips. Serve with lime wedges.
If you don’t have leftover chicken marinate 3-4 chicken breast (about 2 lbs/1 kg) with 2 teaspoons/5 grams of cumin, 2 teaspoons/5 grams of paprika, 1 garlic clove minced, 2 teaspoons/2 grams of dried oregano, 3 tablespoons/45 ml of olive oil and coarse salt for 30 minutes to 2 hours. Bake the chicken breasts at 375 F/200 C for 30 minutes.