Tortilla Soup

INGREDIENTS

6 corn tortillas, cut into ¼-inch strips

Vegetable oil to coat pan about ½-inch deep for frying

4 garlic cloves, peeled

1 small white onion, sliced

1 (15-oz) can whole tomatoes, drained - Fresh AeroGarden tomatoes are better!

1 dried ancho chili (or 2 dried pasilla chilies) stemmed, seeded and torn into several flat pieces

6 cups chicken broth

1 large sprig fresh epazote

Salt

¾ cup shredded Monterey Jack or cheddar cheese

1 avocado, peeled and cut into small cubes

Lime wedges for garnish

PREPARATION:  Serves 4 as a light main dish

• In a 4-quart saucepan, heat the oil over medium heat. Add half the tortilla strips, and stir constantly around in the oil until they are golden brown and crispy. With a slotted spoon, scoop them out and drain on paper towels. Repeat with remaining strips. Pour off all but a thin layer of hot oil from the pan and return to heat.
• Add the garlic and onion to the pan and cook, stirring frequently, until golden, about 7 minutes. Transfer onion and garlic to a blender or food processor. Add the tomatoes and purée until smooth.
• Add the chilies to the hot pan. Turn quickly as they fry, toast and release their aroma, about 30 seconds in all. Remove and drain on paper towels.
• Return the saucepan to medium-high heat. Add the puréed tomato mixture and stir constantly until it has thickened to the consistency of tomato paste, about 10 minutes.
• Add the broth and epazote and bring to a boil, then cover and simmer over medium-low heat for 30 minutes. Taste and season with salt.
• Ladle the broth into 4 bowls, top with a portion of the tortilla strips and crumble on a little toasted chili.
• Divide the cheese and avocado among the soup bowls. Serve with wedges of lime.