Tortilla Soup

4 cups chicken broth (boxed or canned)
1 to 1 1/2 cups tortilla strips, crumbled
1/2 cup Monterey jack cheese, cubed
1 avocado, cut into medium chunks
1 tablespoon fresh cilantro, rough chopped

Heat broth to boil in sauce pot. Reserve. Evenly divide remaining ingredients in 4 soup bowls. Pour 1 cup hot broth into each soup bowl over ingredients. Serve.