Mexican Tortilla Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 quart chicken broth
• 2 tomatoes (roasted and peeled)
• 2 garlic cloves
• 4 epazote leaves (mexican herb)
• 1 medium onion (chopped)
• 1 tablespoon vegetable oil
• 3 poblano peppers, seeded and deveined
• mild feta cheese
• 4 corn tortillas
• 1 sliced avocado

Recipe

• 1 simmer the chicken broth.
• 2 in a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn.
• 3 in a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes.
• 4 add the broth, cook another 15 minutes.
• 5 cut the tortillas into small strips, fry in hot oil until crispy. drain well.
• 6 top with cheese and avacado to taste.