3 md Onion; chopped
8    Garlic clove; peeled &
-crushed
2 tb Olive oil
4 lb Tomato, ripe; cubed
2 tb Oregano, dried
2 tb Basil, dried
2 ts Pepper, black
10 c  Chicken broth
1 c  Celery; sliced
3    Bay leaves
1    Bell pepper, red; cored,
-seeded, & sliced
1 c  Zucchini; diced
1 lg Carrot; diced
1 c  Oil, vegetable
20    Tortillas; cut each into
-four strips
2    Potato; peeled & diced
1 lb Spinach, fresh; washed &
-torn
Salt; to taste
2    Avocado, ripe; diced
Lemon juice, fresh
1 lb Monterey Jack; shredded

In a large pot, heat chicken broth.
In a large skillet, saute onions and garlic in olive
oil for 10 minutes. Add tomatoes, oregano, basil, and
pepper. Saute 10 more minutes, until tomatoes are
softened. Then Blend all of above in a blender. Add
the mixture to hot broth. Add celery, bay leaves, red
bell pepper, zucchini, and carrot. Let simmer about
ten minutes. Meanwhile, in skillet, fry tortillas
strips in oil until crispy. Drain on paper towels. In
the same oil, fry potatoes about 5 minutes. Add to
soup mixture with a slotted spoon. Next, add spinach,
washed to the soup. Turn off the heat on soup. Salt,
if needed. Place avocados in a serving bowl; adding a
few drops of lemon juice to prevent discoloration.
Serve soup by placing 3 to 4 strips tortilla in the
bottom of each bowl. Pour hot soup over (be sure to
get some of everything, except bay leaves, discard
them). Top with avocado and cheese.