Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream. Served at the Ojai Valley Inn, Ojai, California. SOURCE: Bon Appetit Favorite Restaurant Recipes, Volume II Shared by Cate Vanicek
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|Serving Size: 1 Serving (1713g)|
|Recipe Makes: 4|
|Calories from Fat: 602 (36%)|
|Amt Per Serving||% DV|
|Total Fat 66.9g||89 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 101.7mg||31 %|
|Sodium 2178mg||75 %|
|Potassium 3131.8mg||82 %|
|Total Carbohydrate 214.5g||63 %|
|Dietary Fiber 31.1g||124 %|
|Sugars, other 183.5g|
|Protein 67.6g||97 %|
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Calories per serving: 1681
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