Instructions:

Place olive oil in 4 quart stockpot and bring to medium high heat. Add garlic and saute until golden brown, stirring constantly. Place water and chicken breasts into pot and bring to a boil. Reduce heat and simmer for 30 minutes. Roast poblanos over fire at high heat until skins are black on all sides. Remove from heat and place in a plastic bag in the refrigerator. When cooled, remove outter skins and seeds. Slice into 1/4 inch strips. Remove chicken from stockpot and place in the refrigerator to cool. To stockpot add tomato paste, chicken base, cumin, stewed tomatoes, onions, poblano strips, cilantro, limejuice, salt,and TABASCO sauces. When chicken has cooled remove skins, peel chicken from bone and shread into small pieces. Add chicken back to stockpot and simmer for at least 20 minutes. Break tostada shells into serving bowls, ladle soup over the tostada shells and top with avocado. Serves 6