Tortilla soup

3 garlic cloves...peeled and pressed or minced
1 medium onion diced
4 Tbs olive or vegetable oil
2 cans Mexican-style tomatoes, chopped (i use Ro-Tell brand, mild diced)
2 cans stewed tomatoes, chopped
4 cups chicken broth
2 cups beef broth
the leaves from 1/2 bunch of cilantro (chopped)
1 Tbs cumin
1 Tbs chili powder
1 3 or 4 lb chicken shredded or chopped
1 lb of mozzarella cheese....grated
1 pkg corn tortillas

To prepare the soup.....saute the garlic and onion in oil. Add the chopped canned tomatoes, broths, cumin, chili powder and cilantro leaves. Stir well and simmer for about 30 min. Add the chicken and cook gently for another 30 minutes.

Serve the soup with the fried tortilla chips, grated cheese and avocados for garnish.

How to prepare tortilla chips.... In a deep pot.. put about 2 inches of vegetable oil. Heat on medium high until the oil is hot enough to quickly cook a strip of tortilla that is dropped in. Arrange about 4 tortillas in a stack...cut in half and then cut into 1 inch strips. Drop this entire amount into the hot oil and cook for about a min until the edges start to brown or when they seem crisp. Scoop the chips out with a slotted spoon and allow to drain on a napkin. Toss in a bowl with salt and serve with the soup.