Tortilla Soup

• 1 whole chicken
• 3 tomatoes, chopped
• 2 to 3 cloves garlic
• 2 medium onions, chopped
• salt to taste
• 12 corn tortillas
• 2 c. grated cheese (Cheddar or Monterey Jack)
• 1 or 2 ripe avocados, cut in chunks
• 1 small container sour cream
• 5 dried red chiles, stem and seeds removed
• cooking oil

1. Boil chicken in large pot, covered with water, along with salt to taste and the dried chiles.
2. When done, remove the chicken and use for another dish.
3. Remove chiles.
4. In skillet, saute tomatoes, garlic, onions and salt.
5. When tender, mash or place in blender and blend a little.
6. Add to chicken broth.
7. Cut the corn tortillas into very thin strips with scissors.
8. Fry until crisp and drain well.

chicken, tomatoes, garlic, onions, salt, corn tortillas, grated cheese, avocados, sour cream, red chiles, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681079 (may not work)