Soup season

This is Carlie's favorite Soup
easy to make and soooo good.




Sopa de
Tortilla
Barb Elder


2 Medium tomatoes Chopped (11/2 cups)
1 medium onion, chopped (1/2 cup)
3 cloves of garlic, crushed
1 teaspoon vegetable oil
6 cups chicken broth
½ teaspoon salt
1/4 teaspoon pepper
12 corn tortillas (5 or 6 inches in diameter)
1/4 cup vegetable oil
3 avocados, peeled , pitted and chopped
1 3/4 cups shredded Mexican Cheese (7ounces)
2, limes, each cut into 6 wedges
1. Place tomatoes, onion and garlic in food processor. Cover and process until smooth.
Heat tomato mixture and 1 teaspoon oil to boiling in 3-quart saucepan: reduce heat. Simmer
uncovered about 10 minutes, stirring occasionally, until sauce has thickened. Stir in broth, salt
and pepper. Heat to boiling: reduce heat to medium. Cover and simmer 15 minutes: remove from heat.
2 Cut tortillas in half, then cut crosswise into ½ inch strips. Heat 1/4 cup oil in 10 inch nonstick skillet over medium-high heat. Cook about 20 tortilla strips at a time in oil 3 to 4 minutes, stirring frequently, until golden brown. Remove with slotted spoon, drain on paper towels. ( I purchase the tortilla strips at Bajo. They are already cooked and cheap)
3. To serve, reheat soup and stir in avocados. Sprinkle with tortilla strips, and cheese. I buy pico digalo at Bajo and add it to the soup. Serve with lime wedges. Serves 6.