Sopa de Tortilla

Ingredients

• •2 tablespoons vegetable oil
• •1/2 white onion, sliced
• •3 cloves garlic, minced
• •4 medium tomatoes, quartered
• •4 cups chicken or vegetable broth
• •1 dried chipotle pepper
• •6 corn tortillas, cut into strips
• •oil for frying tortilla strips
• •1 ripe avocado, sliced
• •1/2 cup shredded Oaxaca or mozzarella cheese
• •to taste salt and pepper
• •for garnish fresh cilantro

Directions

1. 1Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
2. 2Add quartered tomatoes and chipotle pepper, cooking for 5 minutes until softened.
3. 3Pour in broth and bring to a boil, then simmer for 10 minutes. Remove chipotle pepper and blend soup until smooth using an immersion blender or regular blender.
4. 4Strain soup back into the pot, season with salt and pepper, and keep warm.
5. 5Heat oil in a skillet and fry tortilla strips until golden and crispy, about 3 minutes. Drain on paper towels.
6. 6Ladle soup into bowls and top with crispy tortilla strips, avocado slices, shredded cheese, and fresh cilantro.
7. 7Serve immediately while soup is hot and tortilla strips are still crispy.

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