Tortilla Soup

3 tablespoons vegetable oil
1/3 cup chopped onion
1 1/3 cups peeled, seeded chopped tomatoes
1 teaspoon garlic
4 cups rich chicken broth
2 teaspoons dried dill weed
2 chile peppers
4 soft corn tortillas
1/2 avocado, cubed
4 tablespoons sour cream
1/4 cup shredded Monterey jack cheese

Heat oil, then saut? onion, tomatoes and garlic. Add chicken broth and dill weed and simmer for 20 minutes.

Cut chile peppers in half. Fry in 1 tablespoon oil, then drain on paper towels. Cut corn tortillas in to 1/3-inch strips, then fry until golden.

Divide peppers, tortilla strips and avocado cubes between 4 heavy soup bowls. Pour hot broth into bowls. Garnish each with a spoonful of sour cream and Monterey jack cheese.