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A wonderfully tasty and substantial Mexican soup that can be vegetarian or not with little change in flavor - and it's easy to make. This is a fine soup for sit down dinner and takes only moments from holding to serving.

PREP:
1. Quarter ONIONS and slice thin.
2. Chop GARLIC medium and CHIPOTLE CHILIS medium (keeping their share of the Adobo sauce with them), mix.
3. Heat OLIVE OIL and fry CORN KERNELS until they are sizzling well, then stir in Onions. Fry stirring until onions start to color.
4. Stir in Garlic/Chipotle Mix and fry stirring a few minutes, then stir in DICED TOMATOES and fry stirring a few more minutes.
5. Stir in STOCK (or stir into stock) and bring to a simmer for 15 minutes or so, then let partially cool.
6. Strain part of the liquid out from the solids and run the solids in a food processor until quite smooth, then stir back into remaining liquid.
7. Grate JACK CHEESE fairly small, chop CILANTRO medium, cut TORTILLAS in half, then slice the other way into about 3/8 inch wide strips, Dice AVOCADO fairly small. Mix all together well.
   Note: if making far in advance, hold avocado until ready to finish or it will darken.
RUN:
8. Bring Soup back up to a simmer. Check SALT and adjust consistency to your preference with stock or water.
9. Put a generous portion of the Tortilla Strip Mix into each bowl. Pour Soup over until well covered.
10. Serve immediately.