Ingredients

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon fresh epazote, chopped (or 1 tablespoon chopped fresh cilantro)
1 cup pureed fresh onion
2 cups fresh tomato puree
1 tablespoon cumin powder
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt to taste
Cayenne pepper — to taste
1 cooked chicken breast — cut in strips
1 avocado — peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips — fried crisp

Directions

Heat oil in a large saucepan over medium heat.

Saute tortillas with garlic and epazote over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary.

Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.

Soup may be made one day ahead and gently reheated before serving with garnishes.