Tortilla Soup
The Mansion on Turtle Creek

3 T corn oil
4 corn tortillas coarsely chopped
6 cloves of garlic, finely chopped
1 T chopped fresh epazote (or 1 T chopped fresh cilantro)
1 cup fresh onion puree
2 cups fresh tomato puree
1 T cumin
2 tsp chili powder
2 bay leaves
4 T canned tomato puree
2 quarts chicken stock
salt to taste
cayenne to taste
1 cooked chicken breast, cut into strips
1 avocado peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Heat oil in large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomoato puree and bring to a boil.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface if necessary.
Strain and pour into warm soup bols. Garnish.