INGREDIENTS:

• 50 ounces chicken broth
  
• 1 cup cilantro, coarsely chopped
  
• 1 large onion, coarsely chopped
  
• 2 cloves garlic, peeled & chopped
  
• 1 medium tomato, chopped
  
• Vegetable oil
  
• Salt & pepper to taste
  
• Vegetable oil
  
• 6-8 corn tortillas, let set out a few hours.
  
• 2 cups Monterey Jack or half Jack & half cheddar cheese
  
• 2 paprika peppers or pasilla chiles, sliced
  
• OPTIONAL: 2 avocados & 1 large lime, cut into wedges.

1) Brown onion & garlic in 1 Tbsp. oil. Add tomato & squish until smooth.
2) Add 1 Tbsp. more oil to skillet....saute tomato mixture another 5 min.
3) Add chicken broth to tomato mixture, simmer 30 minutes.
4) Slice tortillas into 1 " strips, fry until crisp in remaining oil. Drain.
5) Cut chiles into bite size pieces & fry until light brown. Drain.
6) To serve, put a handfull of cheese in each bowl, top with fried tortilla strips, spoon hot soup over each.
7) Serve the avocados & peppers as garnish, along with lime.

~ENJOY~











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