Hotel Bel Air's Tortilla Soup

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.