Ingredients
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados – peeled, pitted and diced
Step 1
Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
Step 2
Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
Step 3
In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
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