Tortilla Soup

4 T corn oil
4 corn tortillas, torn in large pieces
2 cloves elephant garlic, minced
1 1/2 T epazote (this is a fresh herb found in Mexican markets) omit if you can't find
1 cup onion puree
2 cups tomato puree (I did 6 oz tomato paste and 8 oz tomato sauce)
1 T cumin
2 t chili powder
3 bay leaves
8 cups chicken stock
dash cayenne pepper
4 chicken breasts cooked and chopped
1 avocado, diced
1 C. cheddar cheese, shredded
1 C. Monterrey jack cheese
6 corn tortillas cut in strips and fried (I used tortilla chips)

*In a large stock pot, heat corn oil. Saute epazote, garlic, and tortillas briskly until soft. Add onion and tomato purees.
*Bring to a light boil. Add cumin, chili powder, bay leaves, and chicken stock. Simmer and add salt and cayenne. Continue to cook for 45 min
*Remove bay leaves. Puree mixture and return to heat for 20 min.
*Place chicken avocado, fried tortillas and cheese in a bowl pour soup mixture over and serve immediately.


***I added corn and black beans to the soup, good flavor but made it much thicker.