3 tablespoons vegetable oil
1/3 cup chopped onion
1 1/3 cups peeled, seeded chopped tomatoes
1 teaspoon garlic
4 cups rich chicken broth
2 teaspoons dried dill weed
2 chile peppers
4 soft corn tortillas
1/2 avocado, cubed
4 tablespoons sour cream
1/4 cup shredded Monterey jack cheese

Heat oil, then saut?onion, tomatoes and garlic. Add chicken broth and dill weed and simmer for 20 minutes.

Cut chile peppers in half. Fry in 1 tablespoon oil, then drain on paper towels. Cut corn tortillas in to 1/3-inch strips, then fry until golden.

Divide peppers, tortilla strips and avocado cubes between 4 heavy soup bowls. Pour hot broth into bowls. Garnish each with a spoonful of sour cream and Monterey jack cheese.