Avocado and Tortilla Soup
Prep Time: 20 minutes
Category: Entree
Servings: 6 servings
Ingredients: 
- frying oil
- 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 coarsley chopped cilantro leaves
- 1/2 tsp. seasoned salt with red pepper
- 2 ripe, fresh Hass Avocados, peeled, seeded and cubed
- 2 cups queso fresco cheese, crumbled
- 10 corn tortilla (day old) cut in strips
- 2 limes, quartered
Instructions:
- 1. In a skillet saut? onion and garlic in oil 1 to 2 minutes or until onion is transparent.
- 2. Place saut?ed 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.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
