Cut the tortillas into ½ x 3-inch strips, spray them lightly with nonstick spray and sprinkle with salt. Arrange the tortilla strips in a single layer on a baking sheet. Bake until light brown and crisp, 5 to 7 minutes. Let stand until cool.
Combine the broth, tomato juice, tomatoes, tomato sauce and carrot in a large saucepan and mix well. Simmer for 10 minutes, stirring occasionally. Stir in green chilies, onion, cilantro, basil, garlic, chili powder, cumin and garlic powder. Simmer for 5 minutes longer, stirring occasionally.
Ladle the soup into bowls. Add the chicken, tortilla strips and cheese to each bowl. Top each with sliced avocado and chopped fresh tomato. Drizzle with lime juice.
Notes
If you are preparing this soup as gluten-free, be sure to use brands of corn tortillas and chicken broth that are known to be GF.
If you are preparing this soup as dairy-free, leave off the cheese.
If you don't wish to buy a large container of tomato juice, you can purchase a 6-pack of the small 5.5-ounce cans of tomato juice. Use three of those to make 2 cups. Then you'll have 3 leftover cans to use in another recipe.
If you're counting WW Points, you'll need to be sure and use reduced-fat Monterey Jack cheese.