Chicken Tortilla Soup

Ingredients:

4 Corn Tortillas
1 large onion
4 garlic cloves (can use less)
2 Tb Cilantro
1 boiled/deboned chicken
1 can stewed tomatoes
1 can Rotele
1 Tb Cumin
1/2 tsp pepper
2 cup Monterrey jack cheese-shredded
1 avocado, sliced

Method:

After boiling chicken, reserve 8 cups of broth. Add onion, garlic, cilantro, tomatoes, rotele, cumin, and pepper to broth with chicken. Simmer 30 minutes.

Cut tortillas into strips and fry in 1/2 cup oil. Drain. Sprinkle strips and cheese over each serving. Top with avocado.