8 cups chicken stock
1 Tbsp corn oil
1 Tbsp minced garlic
1 tsp. ground cumin
White pepper to taste
1/4 avocado
3 eight-inch corn tortillas, cut into strips
3/4 cup peeled and chopped tomatoes
1/2 cup chopped onion
2 tsp. epazote (sometimes spelled epasote)
Grated cheddar cheese and tortilla chips for garnish
Bring chicken stock, oil, garlic and seasonings to a boil.
Add avocado, tomatoes, onion, and epazote and simmer about 20 minutes on medium heat.
Add the tortilla strips and simmer on low heat approximately 20 minutes more.
Top with grated cheese and tortilla chips.
Yields approx 6 servings.
