10 corn tortillas, chopped
  10 ripe tomatoes, diced
  4 lg. onions, pureed
  2 fresh jalapeno peppers
  Salt and pepper to taste
  1/2 c. corn oil
  3 heads garlic, pureed
  6 oz. ground cumin
  16 c. chicken stock
  GARNISH:
  Grated Cheddar cheese
  Cilantro sprigs, chopped
  Avocado, sliced
  Cooked chicken breast, julienne
  Tortilla pieces, fried crisp
      Heat oil in skillet until hot.  Add tortillas and fry until
  crispy.  Add tomatoes, garlic, onions, cumin and jalapenos.  Sweat
  (cover and cook) until tender.  Add chicken stock and cook 45
  minutes to 1 hour.  Puree in blender and strain through a sieve.
  Add salt and pepper to desired taste.  Serve hot and add garnish as
  desired.  This soup is especially delicious on a cold day and can be
  used as a main dish.