Tortilla Soup oamc

• 2 tablespoons unsalted butter or 2 tablespoons margarine
• 1 medium yellow onion, coarsely chopped
• 2 garlic cloves, minced
• 1 lb ripe tomatoes, cored, seeded and coarsely chopped (about 2 cups) or 1 (1 lb) can crushed tomatoes
• 6 cups chicken stock or 6 cups canned chicken broth
• 1 teaspoon hot red pepper
• 14 teaspoon hot red pepper sauce
• 2 cups tortilla chips, broken into bite-size
• 1 cup sour cream
• 1 ripe avocado, peeled and finely diced
• 1 cup shredded cheddar cheese

1. Melt butter in a large saucepan over moderate heat.
2. Reduce the heat to moderately low and saute the onion and garlic, until the onion is soft- about 5 minutes.
3. Add the tomatoes, increase the heat to moderate and cook, uncovered, 5 minutes longer.
4. Stir in chicken stock, marjoram and hot red sauce; bring the soup to boiling and cook, uncovered for 1 minute.
5. At this point the tortilla soup can be cooled to room temperature and stored.
6. Refrigerate in a tightly covered container for up to 4 days.
7. Freeze in labeled, 1 quart freezer bag (2 servings) for up to 3 months.
8. Ladle into soup bowls and garnish.

unsalted butter, yellow onion, garlic, tomatoes, chicken stock, hot red pepper, hot red pepper sauce, tortilla chips, sour cream, avocado, cheddar cheese

Taken from www.food.com/recipe/tortilla-soup-oamc-244739 (may not work)