Guest Author - Terri Perkins Fulton

Serves 4 as a main dish

For soup:

6 corn tortillas
1 tablespoon vegetable oil
Salt

4 large garlic cloves, minced
1 small white onion, chopped
1 tablespoon oil
6 cups chicken broth
1 14.5 ounce can Mexican-style stewed tomatoes
2 cups cooked shredded chicken

For serving:

4 chipotle chiles in adobo, drained and coarsely chopped
1/4 cup queso fresco (Mexican fresh cheese) or goat cheese, crumbled
1/8 cup chopped cilantro
1 medium avocado, coarsely chopped

Preheat oven to 375 degrees. Cut the tortillas in half, then crosswise into 1/4-inch strips. Spread the tortilla strips in a single layer on a baking sheet. Sprinkle lightly with salt, drizzle with the oil and stir to coat. Bake the strips until brown and crispy, about 8 minutes, stirring several times. Remove to a plate lined with paper towels to drain.

In a medium dutch oven or stock pot (at least 4-quart), saute the onion and garlic in 1 tablespoon oil until softened, about 5 minutes. Add the chicken stock and tomatoes. Bring to simmer and cook 20 minutes. Using a potato masher or the back of a wooden spoon, mash the tomatoes coarsely in the broth. Stir in the chicken.

Divide the chipotle chiles, cheese, cilantro and avocado between four bowls. Top with even portions of tortilla strips. Ladle the soup over and serve.