Tortilla Soup De Villa Verano

• Canola oil
• 1 1/2 c chopped onion
• 3 tabsp chopped garlic
• 1 c chopped parsely
• 1/3 c chopped cilantro
• 1 1/2 lbs Roma tomatos, quartered
• water
• 3 tbsp granular instant chicken broth
• 12 6-in corn tortillas, cut in strips
• 12 oz Gruyere, Manchego, chihuahua or Oaxaca cheese
• 3 avocados, cubed or sliced

1. Advanced prep:
2. 1. Heat several inches of oil in deep sauce pan. to fry tortillas.
3. 2. Place about 2 tbsp oil in large pot or enouight to coat the bottom. MH heat.
4. 3. Add onions, garlic, parsely, cilantro and saute about 5 mins til onions are translucent.
5. 4. Put half tomatos in blender and enough water to cover. Puree.
6. 5. Add this to onion mix.
7. 6. Repeat process with remaining tomatos.
8. 7. Add about 2 more cups of water ands stir in 3 tbsp granules.
9. 8. Simmer uncovered for 1/2 hour.
10. Finishing:
11. 9. Add dash of hot sauce to soup
12. 10. Divide soup into bowls and add avocado.

canola oil, onion, garlic, cilantro, tomatos, water, granular instant chicken broth, corn tortillas, gruyere, avocados

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-de-villa-verano-51327491 (may not work)