Cut the tortillas in julienne strips. Heat about 3 inches of oil to 375
degrees F to 400 degrees F. Fry the tortilla strips a few at a time for about
45 seconds or until crisp. Drain on paper towels and add salt to taste. Set
In a blender, puree the tomatoes with the garlic and onion. Transfer to
a 3-quart saucepan and sauté in hot oil for 5 to 10 minutes.
Add chicken stock and seasonings and simmer, uncovered, for 30 to 45 minutes
or until reduced and flavorful. Adjust seasonings to taste, adding tomato sauce
and more cumin if desired.
When ready to serve, reheat the broth. Place diced avocados and grated Cheddar
cheese in small bowls to be served with the soup. You may also place shredded
chicken in a small bowl to be placed in the soup. Also, fresh basil.
The stock may be made several days in advance and, if desired, frozen.