Preheat oven to 350 degrees. Cut tortillas into this strips and line on baking sheet. Lightly coat tortilla strips with non-stick cooking spray. Bake for 12 minutes. Set aside.

In stockpot or dutch oven, heat vegetable oil on medium heat. Add onions and cook until softened, about two minutes. Add garlic and if using, the jalapenos and cook another minute. Add Creole seasoning and ground red pepper.

Pour in the chicken broth and fire-roasted tomatoes and bring to a boil. Once boiling, lower heat to simmer. Add in the shredded chicken, and simmer for 20 minutes. Salt and pepper to taste.

Ladle soup into bowls and top with tortilla strips, avocado slices, Monterey Jack cheese, and a couple squeezes of lime juice.