SOPA AZTECA (TORTILLA SOUP)

Ingredients:

• 3 tablespoons BUTTER
• 1 each ONION
• 28 ounces CANNED TOMATOES
• 1 teaspoon GARLIC
• 32 ounces CHICKEN BROTH
• 2 teaspoons CILANTRO
• 12 each FRIED TORTILLA CHIPS
• 4 each CHILI PEPPERS (OPTIONAL)
• 4 tablespoons SOUR CREAM
• 1/2 cup SHREDDED MONTEREY JACK
• 1 cup AVOCADO

Preparation:

• HEAT BUTTER IN 3-QUART SAUCEPAN.
• SAUTE ONION, TOMATOES, ONION AND GARLIC.
• ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES.
• DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS.
• FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.