Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Corn tortillas
   2 1/2  cups          Corn oil
   1      Cloves        Garlic
   1                    Tomato
     1/2                Onion
   6      cups          Chicken stock
     1/2  teaspoon      Ground cumin
     1/4  teaspoon      Black pepper
   1      cup           Grated monterey jack -- Cheese
   1                    Avocado -- sliced (optional)
   1                    Hard-cooked egg -- chopped

Preparation:

1. Cut the tortilla into narrow pie-shaped wedges. Fry in hot oil until crisp. Drain on paper towels. 2. Pour off all but 1 tbs. of the oil. Set the pan aside. 3. Puree the garlic, tomato and onion in a blender. Saute the puree in the pan with the remaining tbs. of oil, stirring constantly, for 3 minutes. 4. Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes. 5. Divide the fried tortilla strips in four soup bowls. Sprinkle 1/4 cup cheese over each. Ladle the soup over. Garnish with sliced avocado, if desired.