Tortilla Soup(From Mansion On Turtle Creek, Dallas)

• 3 Tbsp. corn oil
• 7 corn tortillas, divided use
• 6 garlic cloves, finely chopped
• 1 Tbsp. chopped fresh epazote or 1 Tbsp. chopped fresh cilantro
• 1 c. each: fresh onion and fresh tomato purees
• 1 Tbsp. cumin powder
• 2 tsp. chili powder
• 2 bay leaves
• 4 Tbsp. canned tomato puree
• 2 qt. chicken stock
• salt and cayenne pepper to taste
• 1 cooked chicken breast, cut into strips
• 1 avocado, peeled, seeded and cubed
• 1 c. shredded Cheddar cheese

1. Heat oil in large saucepan over medium heat.
2. Saute 4 coarsely chopped tortillas with garlic and epazote over medium heat until tortillas are soft.
3. Add onion and fresh tomato purees; bring to a boil.
4. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock; bring to a boil again.
5. Reduce heat to a simmer. Add salt and cayenne pepper to taste; cook, stirring frequently, 30 minutes.
6. Skim fat from surface if necessary.
7. Strain and pour into warm soup bowls.
8. Garnish each with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips.
9. Serve immediately.
10. Serves 8 to 10.

corn oil, corn tortillas, garlic, fresh epazote, onion, cumin powder, chili powder, bay leaves, tomato puree, chicken stock, salt, chicken, avocado, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695857 (may not work)