Nando and My Chicken Avocado Soup

Nando and I both love to cook and experiment in cooking.  We came up with this recipe by testing, trial and error.

NANDO & CHANDANI'S CHICKEN AVOCADO SOUP

1 to 2 Tblsp. olive oil
1/2 onion, chopped
2 to 3 jalepeño chilies, each slices in 8ths, lengthwise
1 tsp. minced garlic
1/2 bag mini-carrots, already peeled, cut into 1/3rds
2 to 3 chicken breasts, cut into 2-inch lengths
Salt and pepper to taste
2 Tblsp. tomato paste
1 large can (18 oz.) chicken broth
1/2 cup cream
1/2 lime
1/2 bunch cilantro, chopped finely
1 cup frozen peas
4 oz. finely shredded cheese (Mexican, any cheese you like)
2 avocados, peeled and sliced

TORTILLA DUMPLINGS:
8 flour tortillas
1/2 cup milk
Dash salt
1/2 bunch cilantro, finely chopped

     Heat olive oil in Dutch oven; add onions, jalepeño, garlic, carrots and chicken over medium heat; cook 4-5 minutes.  Add seasonings and tomato paste; stir.  Add chicken brother and boil on medium heat about 20 minutes, or until carrots and chicken are done.  Turn off heat and add: cream, lime, cilantro, frozen peas and cheese.  Stir well and put lid on to let steep.

     Meanwhile, prepare the tortilla dumplings: soak the tortillas in the milk.  Break into pieces and with salt and cilantro put in blender (along with any leftover milk) and beat.  Roll in palm of hand into little balls (flatten a little) - like flattened meatballs.  Heat 2-3 Tblsp. olive oil in a small pan and sauté dumplings (turning over as browned) until browned on both sides.
    
     In soup bowls to serve: pour soup, add 2-3 tortilla dumplings, and top with avocado slices.  Serve at once.  DO NOT REHEAT avocados.