1 1/2 lb Large tomatoes, quartered

1 md Onion, quartered

1/2 c Plus 3 tbl. vegetable oil

4 Corn tortillas, coarsely

Chopped 6 Garlic cloves, finely

Chopped 8 c Chicken stock or canned

Low salt broth 1/4 c Tomato paste

1 tb Chopped fresh cilantro

1 tb Ground cumin

2 ts Chili powder

2 Bay leaves

 3 Corn tortillas, cut into

2 inch long 1/4 inch wide

Strips  1 c Diced cooked chicken

1 Avacado, peeled, pitted,

Diced 1 c Shredded cheddar cheese

Sour cream Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream. Served at the Ojai Valley Inn, Ojai, California. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek