1 onion, chopped
2 cloves garlic, minced
1 tbsp. vegetable oil
1 (10 1/2 oz.) can chopped tomatoes with green chilies, drained
1 (14 1/2-16 oz.) can pureed tomatoes
3 c. chicken stock
1 tsp. chili powder
1 tsp. cumin
Salt to taste
4 corn tortillas, cut into 1/4 x 1 1/2" strips
1 c. diced cooked chicken (optional)
Optional Garnish:
Diced avocado
Grated Monterey Jack or Cheddar cheese
Sour cream

In large saucepan, saute onion and garlic in 1 tablespoon vegetable oil about 5 minutes, until onions are soft. Add tomatoes with green chilies, pureed tomatoes, chicken stock, chili powder, cumin and salt. Heat to boiling, reduce heat and simmer 20-30 minutes.

Meanwhile, cut tortillas into thin strips and fry until crisp in 1/4 inch of hot oil; drain on paper towels. Add chicken, if desired, and tortilla strips to soup and heat through, about 5 minutes. Garnish each serving with sprinkling of diced avocado, cheese and a dollop of sour cream.