Ingredients Edit

  1. One 14 1/2 ounce can of tomatoes with juice
  2. One medium Onion, chopped
  3. One garlic clove, finely chopped
  4. Two tablespoons cilantro, chopped
  5. Pinch of salt
  6. Four cups of chicken broth, hot
  7. Six to eight corn tortillas, cut into strips
  8. corn oil
  9. Four ounces Monterey jack Cheese
  10. One large avocado, diced

Directions Edit

In a blender, blend first five ingredients until smooth. Pour into saucepan, stir in broth; bring to a boil. Cover and simmer 20 minutes.

Meanwhile, in a skillet, with the oil (2-3 inches deep) fry tortillas until crisp, drain.

In soup bowls, place equal number of strips;cover with Cheese; pour soup over all. Top with diced avocado.

Great taste and very easy!

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