10 6-inch corn tortillas cut into 1/2 inch strips ()
1 cup cilantro leaves fresh
1 large onion
1 tablespoon salt
2 large tomatoes
1.5 cups vegetable oil for frying
Equipment
food processor
bowl
paper towels
sauce pan
blender
Directions
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!
