INGREDIENTS
3 tbsp
vegetable oil
6
corn tortillas, chopped
3 cloves
garlic, minced
1
medium onion, chopped
2 tbsp
ground cumin
1 tbsp
chili powder
1 can
diced tomatoes
3
bay leaves
6 cups
chicken stock (I boil the bones of the rotisserie-baked chicken listed below)
1 tsp
salt
1/2 tsp
cayenne pepper
Chicken from one rotisserie-baked chicken, shredded or cubed
Monterey Jack cheese, shredded
1
avocados, cubed
1/2 cup
chopped fresh cilantro
4
corn tortillas, sliced and fried crisp (actually, we need more than this because we like to eat them plain)