Puree:

2 med. tomatoes
1/3 med. onion
1 clove garlic
jalapeno pepper

Make puree of the above ingredients.

Broth:

6 c. chicken broth
12 corn tortillas, cut in strips
grated Monterey jack cheese
avocado slices

Pour 1 Tbsp. oil in pan and cook puree over high flame, stirring. Add broth, salt (if needed). Heat 1/2 inch oil and fry tortillas until they begin to stiffen. Add pinch of oregano to broth 5 minutes before serving. Add avocado, cheese, and tortillas to serving bowls.