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4 servings
Ingredients:
10 (6 inch) corn tortillas, cut into 1/2 inch strips1 1/2 cups vegetable oil4 cups chicken broth1 cup fresh cilantro leaves2 large tomatoes1 large onion1 tablespoon chipotle peppers in adobo sauce1 tablespoon salt2 avocados - peeled, pitted and diced
Instructions:
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.Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.In a saucepan heat chicken broth, chipotle chili 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. Buen provecho!
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