Sopa de Tortilla

Ingredients

Corn tortillas

4, cut into thin strips

Vegetable oil

3 tablespoons (for frying)

Onion

1 medium, diced

Garlic

3 cloves, minced

Tomatoes

4 medium, diced

Chicken broth

4 cups

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

to taste

Pepper

to taste

Avocado

1, diced

Cilantro

1/4 cup, chopped

Lime

1, juiced

Sour cream

1/2 cup

Shredded cheese

1 cup (mexican blend or queso fresco)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Arrange the tortilla strips on a baking sheet and lightly drizzle with vegetable oil. Bake for 10-12 minutes, or until crispy and golden brown. Set aside.
3. In a large pot, heat the remaining vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
4. Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to develop.
6. To serve, ladle the soup into bowls and top with crispy tortilla strips, diced avocado, a squeeze of lime juice, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese.
7. Enjoy your delicious Sopa de Tortilla while it's hot!