Garnishes: 3 corn tortillas, cut into thin strips 1 ripe avocado, small dice 1 cooked chicken breast, diced 1 cup grated cheddar cheese 1/2 cup chopped cilantro 1 small onion, shopped (optional) Method: 1) In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil and set aside. 2) In food processor bowl, place garlic, onion and jalapeno and chop. 3) Put chopped garlic mixture in soup pot, add in slightly crisp tortillas. Simmer for 5 minutes. 4) Add canned tomatoes, and simmer for 15 minutes. Stir in cumin. 5) Slowly pour in chicken stock and simmer soup until it is reduced by about one third. 6) Puree the soup extremely well until very smooth. 7) Season to taste with salt and pepper (this soup usually takes 1-2 teaspoons of salt; taste as you go). 8) While soup is simmering, prepare garnish: Preheat oven to 350 degrees F. Place tortilla strips on baking sheet and bake until crisp, about 10-15 minutes. Place garnish ingredients in separate bowls for presentation: crisp tortillas, diced avocado, diced chicken, cheese, onion and cilantro. When ready to serve, make certain the soup is piping hot. Ladle into soup bowls and add garnishes. Serve with a garden salad with a olive oil and lime dressing.