Sopa azteca (tortilla soup)

Yield: 4 servings

Measure Ingredient
3 tablespoons BUTTER
1 \N ONION
28 ounces CANNED TOMATOES
1 teaspoon GARLIC
32 ounces CHICKEN BROTH
2 teaspoons CILANTRO
12 \N FRIED TORTILLA CHIPS
4 \N CHILI PEPPERS (OPTIONAL)
4 tablespoons SOUR CREAM
½ cup SHREDDED MONTEREY JACK
1 cup AVOCADO

HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.

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