3 corn tortillas
Vegetable oil (for frying)
Salt, to taste
16 ounces canned tomatoes, with juice
2 cloves garlic
1/2 cup onion, chopped
1 to 2 tablespoons vegetable oil
8 cups chicken stock
1 teaspoon ground cumin
1 teaspoon white pepper
Salt, to taste
3 to 4 tablespoons tomato sauce, if needed

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 aside.

In a blender, pur? the tomatoes with the garlic and onion. Transfer to a 3-quart saucepan and saut?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.