Anonymous Fri Oct 07 12:03:48 2005

3 corn tortillas

2-1/2 cups corn oil

1 clove garlic

1 tomato

1/2 onion

6 cups chicken stock

1/2 tsp. ground cumin

1/4 tsp. black pepper

1 cup grated Monterey jack cheese

1 avocado, sliced (optional)

1 hard-cooked egg, chopped

Cut the tortilla into narrow pie-shaped wedges. Fry in hot oil until crisp. Drain on paper towels. Pour off all but 1 tbsp. of the oil. Set the pan aside.

Puree the garlic, tomato and onion in a blender. Saute the puree in the pan with the remaining tbsp. of oil, stirring constantly, for 3 minutes. Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes.

Divide the fried tortilla strips in four soup bowls. Sprinkle 1/4 cup cheese over each. Ladle the soup over. Garnish with sliced avocado, if desired.