Tortilla Soup

3 T. corn oil 

1 c. onions, puréed 

2 c. fresh tomatoes, puréed 

1 T. cumin powder 

1 tsp. chili powder 

1 bay leaf 

1/2 branch epazote (pungent Mexican herb) 

2 T. tomato purée

 4 cloves garlic, finely chopped 

2 quarts chicken stock 

2 corn tortillas, chopped 

salt and cayenne pepper to taste 

Garnishes: 

1 breast of chicken, cooked and cut into strips 

1 avocado, peeled and cubed 

3 oz. cheddar cheese, grated 

3 corn tortillas, cut into thin strips and fried

 In a soup pot, heat the corn oil and sauté the tortillas with garlic and epazote. Add onions and fresh puréed tomatoes; bring to a boil. Add cumin, tomato purée, bay leaf, chili powder, and chicken stock. Bring to a boil again. Add salt and cayenne pepper to taste and cook for 1/2 hour. Strain through a fine strainer and remove all large particles. Place the soup in a warm bowl and add the desired garnishes.