Tortilla Soup

Fresh vegetables lend flavor and crunch to this Mexican tortilla soup, it's quick to make, flavorful, and filling!

Ingredients:
* 3 tablespoons Olive Oil
* 2 corn tortillas cut into 1/4" strips
* 1 1/2 tablespoons minced fresh garlic
* 2 tablespoons minced white onion
* 1 1/2 teaspoon minced jalapeņo pepper
* 1 pound white corn kernels
* 2 ripe red Tomatoes chopped
* 1/3 cup tomato paste
* 2 1/2 teaspoons ground Cumin
* 1 tablespoon salt
* 1/8 teaspoons ground White or black Pepper
* 1/2 teaspoons chili powder
* 2 avocados cut and diced
* 1 1/2 cups water
* 1 quart chicken stock
* corn tortilla chips
* 2 cups shredded cheddar cheese
* 1/2 cup chopped fresh cilantro

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow.

Add garlic, onion and jalapeņo pepper cook 1 to 2 minutes, until onion becomes translucent.

Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.

Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Useing a blender process in batches the consistency of a course puree.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with corn tortilla chips, cilantro and grated cheddar cheese.

Pastor Tom says Okay, I give up! All my members keep asking for my famous tortilla soup recipe. Here it is. Muy Bueno! Also looks simple to make!


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