Remove the meat from the chicken, pulling it into shreds and set aside. Reserve the bones and skin.

Place the bones and skin in a small sauce pot, add 5 cups of water, bring to a boil and then lower heat and simmer for one hour, then strain and discard the bones.

In a sauce pot, combine the broth, Santitas salsa, diced tomatoes with green chiles and one cup of the tortilla chips, bring to a boil and simmer for 20 minutes, stirring frequently with a whisk to break of the tortilla chips. Season to taste with salt and pepper.

Divide the chicken meat, avocado, cheese and broken Santitas Cilantro Lime Tortilla chips into 4 bowls. Ladle the broth into the bowls and garnish with cilantro leaves and a lime wedge and serve immediately.