6 c. chicken broth
12 corn tortillas, cut in strips
2 med. tomatoes, broiled
1/2 onion, chopped
1 clove garlic
Fried bacon, crumbled
Diced avocado
Shredded Monterey Jack cheese
Chilies anchos or pasillas (dried chilies), crumbled

Blend tomatoes, onion and garlic in blender until pureed. Heat 1 tablespoon oil in large pan. Fry tomato puree, over high heat for about 3 minutes, stirring all the time. Add chicken broth. Season with salt as needed. Keep broth hot.

Fry corn tortillas in oil until crisp. Drain on paper towels.

To serve, place tortillas in soup bowls. Ladle soup over the tortillas. Place bowls of bacon, avocado, cheese and chilies on the table. Each person can add the garnishes to his soup as he wishes.

Most homes in Mexico serve soup with the main meal. This is a simple one and uses leftover tortillas.