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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)

Sauté first 4 ingredients in 3 tablespoons oil for 5 minutes.
Add chopped chicken and next 6 ingredients. Bring to a boil and
reduce heat and simmer 30 minutes. Discard bay leaf. Fry
remaining tortilla strips in 1/2 cup hot oil until crisp. Drain on
paper towels. Sprinkle fried strips and cheese over each serving.
Top with avocado if desired. Yields 14 cups.

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