Traditional Vegetarian Aztec Soup

• 2 cloves of finely chopped garlic
• 2 cups of chopped onions
• 2 -4 chopped canned california chilies (Aneheim)
• 4 cups chopped tomatoes (pera or roma)
• 4 teaspoons butter
• 1 cup of any type tomato sauce
• 8 cups of rich vegetable stock
• 1 teaspoon green or red taco sauce (hot or mild)
• 1/2 teaspoon white pepper
• 1 teaspoon sugar
• 24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
• 1/2 pint sour cream
• 6 ripe avocados
• 1/2 cup chopped onion
• 1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

1. Brown garlic, onion and tomato with margarine in a stock pot.
2. Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
3. To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
4. Serves a big hungry family!

garlic, onions, tomatoes, butter, tomato sauce, vegetable stock, green, white pepper, sugar, corn tortillas, sour cream, avocados, onion, cheese

Taken from www.food.com/recipe/traditional-vegetarian-aztec-soup-369349 (may not work)