Mexican Tortilla Soup

In a casserole over medium- high heat, heat oil and sauté garlic until fragrant. Add onions and bell peppers. Continue to cook until onions are translucent and bell peppers are tender.

Stir in cumin and chili powder. Add chicken stock and diced tomatoes. Bring mixture to a boil, reduce heat, and let simmer for 5 minutes.

Add half of the shredded chicken and simmer for another 3 minutes. Stir in fresh cilantro.

Ladle soup into serving bowls. Top with tortilla chips, avocado slices, shredded cheese, and remaining chicken. Garnish with parsley and serve with lime wedges on the side, if desired.