Chicken Tortilla Soup

Garnish:

2 cups cooked and cubed chicken breast,

2 cups diced avocado

1 cup grated cheddar cheese

1/2 cup chopped cilantro

4 corn tortillas, cut into thin strips and fried crisp in 1/4 cup oil

Tortilla Soup:

2 tablespoons chopped garlic

1/2 onion, chopped

1 jalapeño pepper, seeds and veins removed

2 cups chopped tomatoes

2 tablespoons blended oil

2 each, corn tortillas cut into 1-inch squares

1/8 cup tomato paste

3 teaspoons ground cumin

2 quarts homemade chicken stock or low-sodium chicken broth

Salt and pepper

Directions:

1. Prepare all the garnishes and set aside.
2. In a food processor, mix the garlic, onions, jalapeño and tomatoes by pulsing 10 times or continuously for 10 seconds. It will look a little like mush. Set aside.
3. Heat the oil in a heavy bottom stock pan and when hot, cook corn tortilla 1-inch squares until crisp.
4. Add the garlic mixture to the tortillas and stir in the tomato paste and cumin. Cook 4 to 5 minutes over medium heat, stirring often.
5. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook until liquid is reduced by 1/3, about 20 to 30 minutes.
6. Strain and adjust seasonings with salt, black pepper and cumin.
7. To serve, ladle 6 to 8 ounces of soup in bowl and top with chicken, avocado, cheese, cilantro and fried tortilla strips.