Time: 1 hour 10 minutes
Makes: 4 servings

Ingredients

4 corn tortilla(regular size)
2 teaspoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chopped cilantro
3 medium tomatoes-blanched,peeled,
seeded, and pureed (1 cup)
2 medium onions, chopped and pureed
3 cups chicken broth
1 cup water
2 tablespoons canned tomato puree
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 bay leaf
ground red pepper, to taste
4 ounces cooked chicken breast,
cut into strips
1/2 avacado peeled, pitted, and cubed
1 1/2 ounces shredded cheddar cheese

Instruction

1- Cut two of the tortillas into 1-inch squares
2- In a large nonstick skillet over medium -high heat., warm the oil until hot but not smoking. Add the garlic, cilantro, and tortilla squares, and cook until the tortillas are soften, about 5 minutes.
3- Add the fresh tomato and onion purees, and bring to a boil. Add the chicken broth, warter, canned tomato puree, cummin, chili powder, and bay leaf, and bring to a boil over high heat. Reduce the heat to low, add the ground red pepper, and simmer for 30 minutes, stirring occasionally.
4- Cut the two remaining tortillas into thin strips, In a small ungreased nonstick skillet over high heat cook the tortillas strips, stirring constantly, until crisp, about 4 minutes.
5- Remove and discard the bay leaf from the soup. Ladle the soup into four soup bowls and dividing evenly, place the chicken strips, avacado cubes, shredded cheese, and tortilla strips in the middle of serving.