3 tbsp. vegetable oil
1/3 c. chopped onion
1 1/3 c. peeled, seeded, chopped tomatoes
1 tsp. garlic
1 qt. rich chicken broth
2 tbsp. chopped fresh dill weed or tsp. dried dill weed
2 chili peppers
4 soft corn tortillas
1/2 med. ripe avocado, cubed
4 tbsp. sour cream
1/4 c. Monterey Jack cheese

Heat 2 tablespoons oil in a large saucepot. Saute onion, tomatoes and garlic until onion is transparent. Add chicken broth and dill weed. Cover and simmer for 20 minutes. Remove seeds and stems from chili peppers and cut each in 2 pieces lengthwise. Cut tortillas in 1/3" strips. Heat remaining tablespoon oil in a skillet and fry peppers for 5 seconds. Remove to a paper towel and fry tortilla strips until golden brown, stirring. Drain on paper towel. Divide chili peppers, tortilla strips and avocado cubes between 4 heavy soup bowls. Pour the hot chicken broth into the bowls. Garnish each with a spoonful of sour cream and Monterey Jack cheese.