8    Tortillas
2 tb Olive oil
1    Clove of garlic
1 c  Tomato puree
1    Onion, chopped
1 tb Freshly chopped parsley
1 ts Chili powder
1    Bay leaf
2 c  Water
1 1/2 tb Grated cheese

Cut tortillas in narrow strips with scissors and set aside to dry. Heat oil
in casserole. Cook garlic clove in oil until burned black and remove. Brown
tortilla strips in oil and add tomato puree, onion, parsley, chili powder,
bay leaf, and 2 cups water. Simmer for about 15 minutes or until tortilla
strips are soft and soup is almost dry. Sprinkle grated cheese on top.

Andrew