Avocado and Tortilla Soup Recipe

Ingredients

• 1/2 cup onion, minced
• 3 cloves roasted garlic
• 1 Tbsp. olive oil
• 1 (15 1/2 oz) can of tomatoes in juice, diced
• 3 pt. chicken broth
• 1/4 cup coarsely chopped cilantro leaves
• 1/2 tsp. seasoned salt with red pepper
• frying oil
• 10 corn tortillas (day old) cut in strips
• 2 ripe, Fresh Hass Avocados, peeled, seeded and cubed or sliced
• 2 cups queso fresco cheese, crumbled
• 2 limes, quartered

Instructions:

1. In a skillet sauté onion and garlic in oil 1 to 2 minutes or until onion is transparent.
2. Place sautéed onion and garlic mixture with tomatoes in juice in a blender and blend for 30 to 45 seconds.
3. In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt.
4. Bring to a boil, reduce heat and simmer 10 minutes longer.
5. Meanwhile, heat 1/2-inch oil in a small saucepan.
6. When hot, add tortilla strips a few at a time and fry, turn at least once; cook 1 to 2 minutes or until golden brown.
7. Remove from oil with tongs. Drain on paper towels.
8. Place equal portions of cooked tortilla strips in shallow soup bowls.
9. Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.