In large saucepan, heat butter or olive oil over medium-high heat. Add onions and garlic, sauté until translucent and softened, 4-5 minutes. Add white wine to pan, raise heat to high, reduce to one half volume. Add tomatoes, chicken stock, tortillas and herbs. Heat through.
Transfer the mixture to a blender in small batches, taking care to fill blender jar no more than half full. Personal experience has taught me that hot liquids tend to “blow up” in the blender if it is filled too full or started at high speed. Hold the lid on the blender jar tightly with a potholder or kitchen towel, THEN turn on blender, starting at low speed. Increase speed to puree the soup until smooth.
Return to pan, season with hot pepper sauce, salt and pepper. Serve hot, garnished with tortilla strips, avocado, cilantro sprigs, sour cream.
***for Chicken Tortilla Soup:
Poach a 4-ounce chicken breast in the 2 cups chicken stock just until done. Remove from stick, shred. Reserve stock for use in soup, as above.
***for Tortilla Strips:
Stack 3 corn tortillas, slice into thin strips. Toss and spray lightly with olive or vegetable oil. Spread on cookie sheet, bake at 450°F until lightly browned and crisp, about 5 minutes.