OJAI VALLEY INN TORTILLA SOUP
4 SERVINGS

1 1/2 pounds large tomatoes, quartered
1 medium onion, quartered
1/2 c. plus 3 tablespoons vegetable oil
4 corn tortillas, coarsely chopped
6 garlic cloves, finely chopped
8 cups chicken stock or canned low-salt broth
1/4 c. cup tomato paste
1 tablespoon chopped fresh cilantro
1 T. ground cumin
2 teaspoons chili powder
2 bay leaves
1 15 oz. can whole kernel corn
3 corn tortillas, cut into 2-inch- long 1/4-inch-wide strips

I cup diced cooked chicken
I avocado, peeled, pitted, diced
I cup shredded cheddar cheese
Sour cream

Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of .spoon. (Can be prepared I day ahead. Cover and reftigerate.)
Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well.
Bring soup to simmer.
Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese, and sour cream.

Bon Appetit magazine