2 tbsp. corn oil
1 c. diced onion
1 tbsp. minced garlic
2 c. peeled, chopped tomatoes
1 tbsp. tomato paste or puree
8 c. clear chicken stock
1 med. bay leaf
1 sprig epazote (see note)
1 tbsp. ground cumin
Salt & pepper

GARNISH:

1/2 avocado, diced
4 oz. grated cheddar cheese
5 oz. cubed, cooked boneless chicken
3 fried corn tortilla, cut in strips

Heat corn oil; saute diced onion lightly. Add minced garlic, tomatoes and tomato paste. Cook until mixture is somewhat reduced. Add chicken stock, bay leaf, epazote, cumin, salt and pepper.

Simmer slowly 30 minutes. Strain through a fine sieve. Garnish each serving with a little avocado, cheese, chicken and tortilla strips. Makes 10 servings.

NOTE: Epazote is a weedlike Mexican herb which adds a distinctive flavor. It is sometimes available at Fiesta and other Mexican specialty markets. Cilantro is an alternative.