Instructions: In large saucepan, sauté onion and garlic in 1 Tablespoon vegetable oil about 5 minutes, until onions are soft. Add tomatoes with green chilies, pureed tomatoes, chicken stock, chili powder, cumin and salt. Heat to boiling, reduce heat and simmer 20 to 30 minutes.
Meanwhile, cut tortillas into thin strips and fry until crisp in 1/4-inch of hot oil; drain on paper towels.
Add chicken, if desired, and tortilla strips to soup and heat through, about 5 minutes. Garnish each serving with sprinkling of diced avocado, cheese and a dollop of sour cream.
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