Submitted Recipes

Aztec Tortilla Soup
Submitted by:    D. Lin
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This excellent soup can be made vegetarian by replacing the chicken stock with vegetable stock. Serves 6.

Ingredients

• 1 medium onion - peeled and quartered
• 1 tbsp. canola oil
• 1/4 cup canola oil (for frying)
• 2 large avocados - pitted, the flesh cut into strips
• 3 dried pasilla chiles - stemmed, seeded and cut into strips
• 3 garlic cloves - unpeeled
• 3 limes - cut in half
• 4 ripe plum tomatoes
• 6 cups chicken broth
• 8 corn tortillas - cut into long, thin strips
• salt
• white pepper

Directions

1. Heat the oil in a small sauté pan on high heat. Using tongs, fry the tortilla strips a few at a time, until golden.

2. Drain the tortilla strips on paper towels. Lower the heat of the sauté pan to medium-high.

3. Place the chile strips two at a time into the oil for two seconds. Drain them on paper towels.

4. Place some of the shredded cheese and tortilla strips in the bottom of a big soup bowl. Ladle some of the hot soup over the cheese and tortillas.

5. Add a few of the chile strips and avocado strips and sprinkle several drops of lime juice on top.