Tortilla Soup

• 2 ancho chile peppers
• 6 tomatoes ripe
• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 2 cloves garlic
• 4 1/4 cups water
• 1 cube beef bouillon
• 1 sprig epazote
• salt and ground black pepper
• 7/8 cup cheese panela, cubed
• 7/8 cup mozzarella cheese cubed
• 1 avocado
• 2 cups tostadas or tortilla chips, in bite-sized pieces

1. Place the chile peppers in a bowl and cover with very hot water. Set aside for 30 minutes, until softened. Drain, cut into halves, and remove the seeds and veins.
2. Saute the onion and garlic in olive oil until slightly golden brown.
3. Liquify the tomatoes, chile peppers, onion, and garlic in the blender with a little of the water.
4. Place the tomato blend into a pan and add the rest of the water, the bouillon cube, and epazote. Allow to simmer for 5 minutes. Add salt and pepper as needed.
5. Place 1/2 cup tortilla chips or tostada pieces into each bowl, topping with cubes of cheese and avocado. Ladle the tomato sauce into each bowl and serve.

peppers, tomatoes, olive oil, onion, garlic, water, beef bouillon, epazote, salt, cheese panela, mozzarella cheese, avocado, tortilla chips

Taken from www.yummly.com/recipe/Tortilla-Soup-530410 (may not work)