Azteca Soup Recipe

• 10 (6 inch) Corn tortillas cut into 1/2 inch strips
• 1-1/2 Cups vegetable oil
• 4 Cups chicken broth
• 1 Cup fresh cilantro leaves
• 2 Large tomatoes
• 1 Large onion
• 1 tbsp Chipotle chili pepper
• 1 tbsp salt
• 2 Avocados - peeled, pitted and diced

• Heat oil in large sauce pan and carefully drop in cut up tortillas.
• Fry until golden brown and crunchy.
• Cover a plate with a paper towel, place done tortillas on towel and pat dry. Sprinkle salt on top of tortillas, trying to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan cook chicken broth, chipotle chili and pureed vegetables.
• Bring to a boil and then serve.
• Prior to serving, add tortillas and avocado cubes to soup.
• Azteca Soup is ready.