3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh cilantro
1 cup fresh onion puree
1 tablespoon cumin powder
2 bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt to taste
Cayenne pepper to taste
1 cooked chicken breast, cut into strips
1 avocado, peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas,cut into thin strips and fried crisp

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and cilantro over medium heat until tortillas are soft. Add onions and fresh tomato puree and bring to boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to 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. Makes 8-10 servings. From The Mansion on Turtle Creek Restaurant in Dallas, Texas.