Tortilla Soup

4 corn tortillas, but into 1 inch pieces

1 large onion, chopped

4-6 garlic cloves, minced

2 T dried cilantro

3 T. veg. oil

2 cups chopped cooked chicken (I use canned)

2 quarts chicken broth

1 (14.5 ounce) chopped tomatoes

1 (10 ounce) can tomatoes and green chilies

1 T. ground cumin

1 bay leaf (I usually leave this out)

½ t. pepper

4-8 corn tortillas, cut into ¼ inch strips

½ veg. oil

2 cups (8 ounces) shredded Monterey jack or Mozzarella cheese

Avocado slices (optional)

Sauté first 4 ingredients in 3 tablespoons hot oil in large pan for 5 minutes. Add chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in ½ c hot oil in a large skillet until crisp. Drain on paper towels.

Sprinkle fried strips and cheese over each serving. Top with avocado if desired.