Preparation Method

Heat the oil in a large pot and sauté the onion until soft. Add the stock, garlic, bay leaf, oregano, peppercorns and chiltepin and simmer for 1 hour.

Puree 1 1/2 cups of the salsa fresca and add it to the soup. Remove from the heat. Season to taste with salt and pepper. Fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375° F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzzles immediately, but don't let the oil start smoking.)

Fry the tortilla strips until golden brown and crisp. Divide the fried tortilla chips into wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge and some grated cheese to each bowl.

Pour in the hot broth, add a dollop of salsa and serve immediately, with the additional lime wedges on the side.

Note: If you prefer not to dep-fry the tortillas, brush them lightly with oil before cutting into strips and bake on a cookie sheet in a 350°F oven until dry and crisp.