Heat the oil in a large skillet over medium heat.  Sauté the tortillas, garlic, cilantro and epazote until the tortillas are soft.  Add the onion and fresh tomato puree and bring to a boil.  Add the cumin, chili powder, bay leaves, canned tomato puree and chicken stock.  Bring back to a boil, them reduce the heat to simmer.  Add salt and cayenne pepper to taste and simmer 30 minutes, stirring frequently.  Strain the solids from the soup and serve.  Allow everyone to sprinkle as much chicken, avocado, cheese and crisp tortilla strips as they like into their own bowls.

Our comments:  This is surprisingly easy to make for a recipe that comes from The Mansion.  Makes a great one-course meal.