Tortilla Soup

Makes 2 quarts

1/4 cup olive oil

3 corn tortillas, chopped

2 cups onions, finely diced

4 garlic cloves, chopped

1 red bell pepper, chopped

2 tablespoons. ground cumin

1 teaspoon chili powder

1 quart veg stock

1 28 oz cans diced tomatoes

Salt and pepper to taste

For Garnish:

1/4 cup Grated Cheddar cheese

1/4 cup Cilantro leaves

sour cream

2 Avocados, cubed

Tortilla pieces, fried crisp

1. Heat oil in skillet over medium-high until hot. Add tortillas and fry until crispy, about 1 to 2 minutes. 

2. Add onions, cumin, chili powder, bell pepper, and garlic. Cook until tender, about 10 minutes. 

3. Add stock and tomatoes and cook 45 minutes to 1 hour. 

4. Puree in blender. Add salt and pepper to desired taste. 

5. Serve hot and add garnish as desired.