3 tbsp. corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, minced
1 tbsp. fresh epazote, chopped (or 1 tbsp. fresh cilantro)
1 c. fresh onion puree
2 c. fresh tomato puree
1 tbsp. cumin powder
2 tsp. chili powder
2 bay leaves
4 tbsp. canned tomato puree
2 qts. chicken stock
Salt to taste
Cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded & cubed
1 c. Cheddar cheese, grated
3 corn tortillas, cut in thin strips & fried crisply

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft. Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat and simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface if necessary.

Strain soup and pour into warm soup bowls. Garnish each bowl with a portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Serves 8 to 10. Soup may be made one day in advance and gently reheated before serving.