2 red peppers, diced
1 (14.5 ounces) reduced sodium chicken broth
6 (6 inches) flour tortillas
3 tablespoons canola oil
4 large scallions, thinly sliced (about 1/2 Cup)
1 avocado, peeled, pitted, and diced
1/4 cup cilantro sprigs
Place chicken, peppers, chicken broth and 6 cups of water in crock pot. Cook on low for 6 hours.
Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.