Heat oven to 350°F. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned; set aside.
Meanwhile, in 3-quart saucepan, heat cooking sauces, 2 cups water, the cumin, chili powder, chicken and beans to boiling. Reduce heat to low; simmer 10 minutes to blend flavors, stirring occasionally.
Spoon into 5 soup bowls. Top each serving with cheese, avocado, tortilla strips, sour cream and cilantro.