Preheat oven to 400 degrees F (200 degrees C).
Peel and dice Onion (1/2) into 1/4-inch pieces, and mince the Garlic (2 clove). Reserve four sprigs of Fresh Cilantro (0.5 ounce) for garnish, then remove remaining leaves from their stems, discard stems and roughly chop leaves. Set aside.
Remove and discard the stem and seeds from the Jalapeño Pepper (1). Finely chop the pepper and add to a medium bowl. Juice the Lime (1/2) into the same bowl.
Cut the Avocado (1) in half, then remove the skin and pit. Add flesh to the same medium bowl with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Smash avocado and mix with the other ingredients, leaving some small chunks if desired. Place in the freezer to chill.
Cut White Corn Tortilla (2) in half, then into 1/4-inch strips. Place on a sheet pan lined with foil. Half will go in the soup, and half will go in the oven.
Pat Chicken Breast (1) dry with paper towels and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat a large saucepan or Dutch oven over medium high heat with Olive Oil (1 teaspoon). When the oil is hot, add the chicken and sear on each side for 4 minutes until fully cooked.
Remove from heat and allow to cool for 5 minutes. Carefully pull chicken apart into shredded pieces, and set aside.
Meanwhile, using the same pan as the chicken. Add Olive Oil (1 teaspoon) over medium high heat. Add the garlic and onion and sauté until translucent, about 2 minutes.
Stir in the Canned Crushed Tomatoes (1 can), Chicken Bouillon Cube (1), Water (2 1/2 cup), and half of the tortilla strips. Bring to a boil.
Add the Chili Powder (1 teaspoon), Dried Oregano (1/2 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), shredded chicken, and the remaining chopped cilantro. Reduce heat to low and simmer for 15 minutes. Keep warm.
In a heavy medium saucepan over medium-high heat, add Vegetable Oil (2 cup) and heat to 375 degrees F (190 degrees C) by using a fryer thermometer.
Meanwhile, toss the remaining tortilla strips with Olive Oil (1 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon) on the sheet pan. Lay the tortilla strips in a single layer. Bake for 5 minutes.
Toss strips and bake for another 5 minutes until crispy. Remove from oven and set aside.
Lay the Wonton Wrappers (8) on a dry surface. Scoop one tablespoon of the avocado mixture per wonton, centered. Brush the edges with water using a pastry brush or your finger, and fold the wrapper to enclose the filling, pinching the edges to seal.
Carefully fry the wontons for 3 minutes on each side until golden and crispy. Place the fried wontons on a paper towel to drain the oil.
Divide the remaining tortilla chips evenly between two bowls. Top with shredded Jack and Cheddar Cheese (3 ounce). Ladle the soup into each bowl and add a few of the guacamole wontons. Garnish with remaining cilantro and serve!