In a medium-sized stock pot, over medium heat, heat up the olive oil. Add the onions, garlic, and peppers. Cook until the onions become translucent. About 5 minutes.

Stir in the tomatoes, bay leaf, salt, and pepper. Place the chicken breast over the vegetables and cover with the chicken stock.

Cover the pan and bring to a boil, then lower the temperature to low and simmer for 30 minutes. Stirring occasionally.

Remove the chicken from the pot, roughly chop and set aside.

With either an immersion blender or a regular blender in small batches, blend the vegetable mixture until smooth. (If using a regular blender, add back to pot).

Place the chicken back in the pot and simmer over low heat for about 45 minutes or until most of the liquid has evaporated. (You will see about a 75% decrease in the liquid). Stirring occasionally.

Remove from heat and with a fork finish shredding the chicken. Set aside.

When you are ready to make the fries, preheat the oven according to french fry directions. Cook the fries until crispy. (I end up cooking mine more than package directions).

When the fries are about halfway done with the cooking time, heat a medium-sized saucepan over medium heat. Melt the butter. When the butter is melted whisk in the flour. Stir constantly for about 30 seconds when it is fully incorporated. Whisk in the milk and lower the temperature to low.

When the milk begins to thicken, whisk in the salt, pepper, and chili powder. Once that is incorporated, whisk in the cheese until it is fully melted.

To assemble the fries. Remove from the oven and place on a serving plate. Layer with as much chicken and cheese as you like. Top with salsa, green onions, jalapenos and, avocados.