Sopa De Tortillas

Serves:

Ingredients:

3 Corn tortillas
1 Avocado, sliced (optional)
Cheese
1 c Grated monterey jack
1/4 ts Black pepper
1/2 ts Ground cumin
Index)
6 c Chicken stock (see
1/2 Onion
1 Tomato
1 Cl Garlic
2 1/2 c Corn oil
1 Hard-cooked egg, chopped

Method:

1.
Cut the tortilla into narrow pie-shaped wedges.
Fry in hot oil until crisp.
Drain on paper towels.
2.
Pour off all but 1 tbs.
of the oil.
Set the pan aside.
3.
Puree the garlic, tomato and onion in a blender.
Saute the puree in the pan with the remaining tbs.
of oil, stirring constantly, for 3 minutes.
4.
Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes.
5.
Divide the fried tortilla strips in four soup bowls.
Sprinkle 1/4 cup cheese over each.
Ladle the soup over.
Garnish with sliced avocado, if desired.