Step 1: Ingredients:
2 teaspoons (or two cloves) crushed garlic
2 tablespoons fresh Chopped Cilantro
4 cans Mexican Style Chopped tomatoes
1 cup chicken stock
¼ teaspoon dried parsley
Pinch of cumin
3-4 Flour tortillas (burrito size)
2 cups grated Monterey Jack Cheese
Step 2: Preparation:
Cut & remove pits from avocadoes and peel the skin off. Turn flat side down on cutting board and dice.
Step 3: Cook:
Add onion and cook until soft and transparent (about 5 minutes), stirring here and there to prevent burning.
Add garlic and chicken and stir.
Cook about 10 minutes then add the tomatoes (undrianed), chicken stock, cilantro, and parsley.
Salt and Pepper to taste. Bring to a boil, stirring often.
Simmer for another 30 minutes or so.
In the meantime, cut the tortillas into ½ inch-wide strips.
Add some advocado oil to a frying pan and heat until hot. Fry the strips until golden and crunchy.
Stand 4 or 5 tortilla strips into each bowl and spoon soup over the top (tortillas should poke out of the soup). Sprinkle cheese over the soup and top with diced avocado.