3 tbsp. olive oil
7 corn tortillas
6 garlic cloves, finely chopped
1 tbsp. chopped fresh cilantro
1 c. fresh onion, chopped
1 c. tomato puree (fresh)
1 tbsp. cumin powder
2 tsp. chili powder
2 bay leaves
4 tbsp. canned tomato puree
2 qts. chicken stock
1 cooked chicken breast, boned, cut into strips
1 ripe avocado, peeled, seeded & cubed
1 c. shredded cheddar cheese

Heat oil in large saucepan over medium heat. Saute 4 coarsely chopped tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onion and fresh tomato puree; bring to a boil.

Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock, bring to a boil. Reduce heat to simmer. Add salt to taste. Simmer for 30 minutes. Skim fat from top if necessary. Strain and pour into warm soup bowls. Garnish each with equal portions of cooked chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve immediately. Serves 8 to 10. Reheat left overs gently.