Ingredients

• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 1/2 cups vegetable oil for frying
• salt to taste
• 4 cups chicken broth
• 1 cup fresh cilantro leaves
• 2 large tomatoes
• 1 large onion
• 1 tablespoon chipotle peppers in adobo sauce
• 1 teaspoon salt, or to taste
• 2 avocados - peeled, pitted and diced

Instructions

1. Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
3. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!