6 stale corn tortillas
1/2 c. vegetable oil
2 qts. chicken stock
1 med. onion, finely chopped
1/2 c. tomato puree
1 tbsp. chopped cilantro
2 ripe avocados
Grated Parmesan cheese

Cut tortillas in 1/4 inch strips, fry in 1/2 cup vegetable oil. Saute onions in same oil. Add tomato puree and simmer 5 minutes. Add stock, strips and simmer for 25 minutes. Add cheese before serving. Garnish with avocado.