From: Elyse Nathanson Date: Fri, 28 Jun 1996 23:30:24 -0400 Position knife blade in food processor bowl; add chopped onion, and process until smooth. Measure 1 cup onion puree and set aside; reserve any remaining puree for other uses. Heat 3 tablespoons oil in a Dutch oven over medium heat; cook 4 chopped tortillas, garlic and cilantro in hot oil until tortillas are soft. Add 1 cup onion puree, tomato puree and next 5 ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Remove and discard bay leaves. Cut 3 tortillas into thin strips. Pour oil to deptch of 1 inch into a large, heavy skillet. Fry strips in hot oil over medium heat until browned. Remove tortillas, reserving 1/2 tablespoon oil in skillet; drain tortillas on paper towels, and set aside. Add chicken strips to skillet, and cook baout 10 minutes or until done. Spoon soup into bowls; add chicken strips, avocado and cheese. Top with tortilla strips. Serve immediately. Yield: 11 cups. EAT-L Digest 28 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.