Mexican Chicken and Bean Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 4 jalapenos, fresh or pickled, seeded and chopped
• 1 1/2 teaspoons chili powder
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 6 cups chicken broth
• 4 cups chopped chicken breast
• 2 tablespoons chopped fresh cilantro
• 6 corn tortillas, for topping
• 1/4 cup vegetable oil, for frying
• 1 cup shredded cheese, divided
• 1/2 cup sour cream, for topping
• avocado, for garnish