01Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
02Set aside until cool enough to handle and shred.
03Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
04Bring to boil, reduce heat and simmer 20 minutes.
05Correct seasoning, if necessary.
06Add zucchini, squash, pepper, lime juice and Sherry.
07Bring again to boil.
08Reduce heat and simmer 15 minutes.
09Add cilantro and mint.
10Stir, then remove from heat.
11To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
12Ladle soup into each bowl.
13Sprinkle with shredded cheese and tortilla strips.
14Garnish each bowl with avocado slice and sprig cilantro. Serve at once.