Chicken Tortilla Soup

(Courtesy of Dean Fearing, The Mansion on Turtle Creek, Dallas, TX)

3 Tbs corn oil
2 qts Chicken Stock
salt to taste
cayenne pepper to taste
4 corn tortillas, coarsely chopped
1 cooked chicken breast, cut into strips
6 cloves garlic, finely chopped
1 avocado, peeled, seeded, & cubed
1 Tbs chopped fresh epazote or cilantro
1 cup shredded cheddar cheese
1 cup fresh onion purée
3 corn tortillas, cut into thin strips & fried crisp
2 cups fresh tomato purée
1 Tbs cumin powder
2 tsp chili powder
2 bay leaves
4 Tbs canned tomato purée

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote or cilantro 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. Serves 8-10