GOYA Tortilla Soup

• 1 cup corn oil
• 4 corn tortillas (6 inch), cut into 1x1/4-inch strips
• 3 pasilla chiles, stemmed, seeded and cut into 1-inch pieces
• 2 pkt. GOYA Powdered Chicken Bouillon
• 1 pkt. GOYA Sazon with Cilantro and Tomato
• 1 qt. (4 cups) water
• 2 cans (8 oz. each) GOYA Tomato Sauce with Onion, Garlic and Cilantro
• 1 guajillo chile, stemmed, seeded
• 2 Tbsp. chopped cilantro
• 4 oz. (1/2 of 8-oz. pkg.) KRAFT Monterey Jack Cheese, cubed
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 large avocado, chopped Target 10 ea For $10.00 thru 02/06

1. Heat oil in large skillet on medium-high heat.
2. Add tortillas in batches; cook until crisp, stirring occasionally.
3. Use slotted spoon to transfer chips to paper towel to drain.
4. Add pasilla chiles to skillet; cook and stir just until crisp-tender.
5. Remove with slotted spoon to paper towels; drain.
6. Mix bouillon and sazon in medium saucepan.
7. Stir in water.
8. Bring to boil.
9. Stir in tomato sauce and guajillo chile.
10. Return to boil; simmer on medium-low heat 5 min.
11. Discard guajillo chile.
12. Stir in cilantro.
13. Place tortilla chips, pasilla chiles and cheese in 6 soup bowls.
14. Add soup; top with sour cream and avocados.

corn oil, corn tortillas, chiles, cilantro, water, tomato sauce, guajillo chile, cilantro, cheese, s, avocado

Taken from www.kraftrecipes.com/recipes/goya-tortilla-soup-111509.aspx (may not work)