TORTILLA SOUP

Ingredients

• 4 corn tortillas, cut into 1-inch pieces
• 1 large onion, chopped
• 4 to 6 garlic cloves, minced
• 2 Tbsp. dried cilantro
• 3 Tbsp. vegetable oil
• 2 c. cooked chicken, chopped
• 1 (14.5 oz.) can stewed tomatoes (undrained), chopped
• 1 (10 oz.) can diced tomatoes with green chilies
• 1 Tbsp. ground cumin
• 4 c. chicken broth
• 1 bay leaf
• 1/2 tsp. pepper
• 4 to 8 corn tortillas, cut into 1/4-inch strips
• 1/2 c. vegetable oil
• 2 (8 oz.) shredded Monterey Jack or Mozzarella cheese
• avocado slices (optional)