9 corn tortillas
1/4 cup corn oil
2 Tbsps. lard
1 large onion, chopped
1/3 cup tomato puree
2 quarts chicken broth
1 Tbsp. chopped fresh coriander
1 1/2 cups grated Monterey Jack cheese
1 avocado for garnish

Cut the tortillas into strips about the width of your finger. Fry them in oil and lard until crisp. Remove and drain on paper towels. Saute the onion and tomato puree in remaining oil over low heat for 5 minutes. Add this and tortillas to boiling chicken broth along with the coriander. Simmer for about 30 minutes. Place some grated cheese in each bowl and pour hot soup over cheese. Garnish with sliced avocado. Serves 6.