TORTILLA AVOCADO RECIPES

Steps:

• Brush corn tortillas with 1 T. olive oil, using more if needed, then cut into small strips. Sprinkle with salt to taste.
• Preheat oven to 350°F. Place tortilla strips on lightly greased baking sheet and bake for about 20 minutes, stirring and flipping occasionally, until golden brown and crisp. Place in a bowl and set aside.
• Preheat the broiler. When hot, place tomatoes, garlic cloves, and onion on a baking sheet and place under the broiler. Roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices have started to come out. Remove from the heat.
• Once cool enough to handle, peel the garlic cloves and quarter the tomatoes. Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, sauce from the chipotles in adobo sauce and salt in the jar of a blender or food processor. Puree until smooth.
• In a large soup pot, heat remaining 2 tablespoons oil over medium-high heat. Once hot but not smoking, pour in the tomato puree. It will sizzle and make noise and smoke. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 10 minutes, stirring occasionally.
• Pour in the chicken broth and add the cilantro sprigs. Once it comes to a simmer, continue simmering for another 10 to 15 minutes. Taste for salt and heat, and if desired add more sauce from chipotles in adobo.
• Before serving, remove the cilantro. Serve in soup bowls. Let your guests add tortilla crisps, cream, cheese and avocado.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange tortilla strips on a baking sheet and lightly with cooking spray.
• Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
• Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
• Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
• Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.