This is a really nice dish to serve a large number of people. My grandchildren like it, because if you don’t like onions, you don’t have to eat them.
Tip: To make it more of a meal prepare some chicken breasts to put in the soup as well.
If preparing the avocado in advance, put a little lemon or lime juice on top.
6 – 8 corn tortillas – preferably 1 day old, vegetable oil
2 large ripe tomatoes- peeled
2/3 cup coarsely chopped white onion
1 large clove garlic
7 cups chicken stock
4 sprigs fresh cilantro
½ - 1 tsp salt
cooked sliced chicken breast optional
fresh chopped cilantro
Stack tortillas, cut into ½ inch strips. Toast tortilla strips in vegetable oil. Remove and drain, then put on paper towel till ready to use.
In blender, combine onion, garlic and tomato, process till smooth – Heat 3 tbsp oil in saucepan over medium heat, heat and add tomato mixture, cook, stirring for 10 minutes
Add chicken stock and cilantro sprigs and heat over high heat to boiling. Simmer 20 minutes. Add salt and simmer 10 more minutes. Remove cilantro. Keep soup covered and hot.
Chop up cheese and vegetables in small pieces, amount depends on the number of people, put in individual bowls.
Ladle soup onto bowls, add chicken and tortilla strips… and pass chopped vegetables, tortillas, cheese, avocado, onion, celery, sour cream, and cilantro. Everyone adds what they “like” to the soup.