Preparation / Directions:
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.
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