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.