Sopa de Tortilla

Just the right amount of Mexico and all available at your local market. The soup is easy, tasty and just a bit "off the beaten path"

4 slices bacon 8 cups chicken broth 1 large onion, chopped 2 jalapeno chiles, seeded and minced 6 cloves garlic, minced 3 cans tomatoes (14 ounce), undrained 1 Tbs tomato paste 2 Tbs. cumin 2 cups shredded cooked chicken 1 cup avocado, chopped 1/2 cup cilantro 1/s cup cheddar cheese, grated 8 tortillas

Cut 4 tortillas into 1 inch pieces and cut 4 into 1/4 inch. strips, set aside.

Cut bacon into 1 inch pieces and fry. Add the 1 inch tortilla pieces and cook until crisp. Add the onion, jalapeno and garlic, saute 5 minutes. Add tomato paste and tomatoes, simmering 10 minutes. Add broth and cumin. Simmer, uncovered, 45 minutes.

Process soup in blender until smooth. Stir in chicken and cilantro. Return to heat until heated through.

On baking sheet place tortilla strips and bake at 400 deg. until crisp. Serve soup garnished with avocado and torilla.