Heat the oil in a large pot until hot.

Add squash, onion, jalapeño and garlic. Sauté until tender and translucent.

Add chicken broth, corn, jicama and tomatoes. Bring to a boil.

Reduce heat and simmer until the squash is tender.

Taste. Add salt and pepper, to taste.

Add lime juice, oregano and fully cooked sliced chicken breast.

Continue to simmer for 5 minutes more minutes.

Reduce heat and keep warm until ready to serve.

Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.

Pull the two halves of the avocado apart and remove the pit with a spoon.

Use the spoon to scoop the avocado out of the skin.

Dice avocado. Set aside.

Cut tortillas in half on a clean cutting board, then cut into 1/8th inch strips. Place oil in a small pan. Place on stove top over medium heat.

When oil is hot, add a small amount of the strips. Fry until crisp.

Remove strips and place on a paper towel-lined plate to absorb the excess oil. Continue until all strips are fried.

Lightly season the crisp tortillas with salt.

Serve soup hot.

Garnish with diced avocado, chopped cilantro and crisp tortilla strips.