Tortilla Soup

This is my dad's recipe, I have always used a different one , but according to him and my mom this one is better :)

INGREDIENTS:
6 tablespoons vegetable oil
8 corn tortillas, chopped (I used 10)
6 cloves garlic, minced (I used 10)
1/2 cup chopped fresh cilantro (I used the whole bunch)
1 medium onion, chopped (I used a large onion)
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed (I used 4 large split breast)
Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp

TO PREPARE: Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.

SERVES: 6