Makes 2 quarts
1/4 cup olive oil
3 corn tortillas, chopped
2 cups onions, finely diced
4 garlic cloves, chopped
1 red bell pepper, chopped
2 tablespoons. ground cumin
1 teaspoon chili powder
1 quart veg stock
1 28 oz cans diced tomatoes
Salt and pepper to taste
For Garnish:
1/4 cup Grated Cheddar cheese
1/4 cup Cilantro leaves
sour cream
2 Avocados, cubed
Tortilla pieces, fried crisp