3 corn tortillas
2 tbsp. olive oil
1 garlic clove, halved
1 c. tomato puree
1 onion, chopped
1 tbsp. parsley, freshly chopped
1 tsp. chili powder
1 bay leaf
2 c. chicken stock
2 c. chicken breasts, cooked and shredded
1 1/2 tbsp. cheese, grated

Cut tortillas in narrow strips with scissors and set aside to dry. Heat oil in sauté pan. Cook garlic clove in oil and remove. Brown tortilla strips in oil and add tomato puree, onion, parsley, chili powder, bay leaf, chicken stock and chicken. Simmer 15 minutes or until tortilla strips are soft. Sprinkle grated cheese on top and garnish with tortilla strips and avocado slices.

Serves 4.