Mexican Azteca Soup

Servings

5

Ingredients

• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 1/2 cups vegetable oil
• 4 cups chicken broth
• 1 cup fresh coriander leaves
• 2 large tomatoes
• 1 large onion
• 1 tablespoon chipotle peppers in adobo sauce
• 1 tablespoon salt
• 2 avocados - peeled, pitted and diced

Instructions

1. 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, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and coriander until completely pureed.
3. In a saucepan heat chicken broth, chipotle chilli and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup or place tortillas and avocado cubes into individual serving bowls.