Ingredients

Canola oil

1 1/2 c chopped onion

3 tabsp chopped garlic

1 c chopped parsely

1/3 c chopped cilantro

1 1/2 lbs Roma tomatos, quartered

water

3 tbsp granular instant chicken broth

12 6-in corn tortillas, cut in strips

12 oz Gruyere, Manchego, chihuahua or Oaxaca cheese

3 avocados, cubed or sliced

Preparation

Advanced prep:

  1. Heat several inches of oil in deep sauce pan. to fry tortillas.
  2. Place about 2 tbsp oil in large pot or enouight to coat the bottom. MH heat.
  3. Add onions, garlic, parsely, cilantro and saute about 5 mins til onions are translucent.
  4. Put half tomatos in blender and enough water to cover. Puree.
  5. Add this to onion mix.
  6. Repeat process with remaining tomatos.
  7. Add about 2 more cups of water ands stir in 3 tbsp granules.
  8. Simmer uncovered for 1/2 hour. Finishing:
  9. Add dash of hot sauce to soup
  10. Divide soup into bowls and add avocado.