Ingredients
1 1/2 pounds large tomatoes, quartered
1 medium onion, quartered
1/2 cup plus 3T. vegetable oil
4 corn tortillas, coarsely chopped
8 cups chicken stock or canned low salt broth
1/4 Cup tomato paste
1 tablespoon chopped fresh cilantro
1 Tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
3 corn tortillas, cut into 2 inch long 1/4 ubcg wude strips
1 cup cooked chicken
1 avacado, diced
1 cup shredded cheddar cheese
sour cream
Preparation
Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3T. vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 min. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to a boil. Reduce heat and simmer 30min. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (can be made 1 day ahead. cover and refrigerate.) Heat remaining 1/2C. vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3min. Transfer to paper towles and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream.
