Sopa Azteca:

Tortilla Soup
..
1 quart chicken broth
2 tomatoes, roasted and peeled
2 large cloves garlic, peeled
1 small white onion, peeled and chopped
2 guajillo chiles, seeded and deveined, soaked in hot water until soft
4 epazote leaves
1 tablespoon corn oil, plus enough to fry the tortillas
4 corn tortillas
crumbled queso fresco or mild feta cheese
sliced avocado
Mexican crema or cr=EAme fraiche
Chicharron (pork rinds) or shredded cooked chicken
Strips or rings of guajillo chile
Preparation:


In a large saucepan, bring the chicken broth to a simmer. Meanwhile, place
the tomatoes, garlic, onion, chiles and epazote in the blender with just
enough broth to allow the blades to turn, and puree.
In a separate saucepan, heat 1 tablespoon corn oil, add the puree and cook
over medium heat for 15 minutes. Add the simmering broth, cook another 15
minutes; add salt to taste.
Cut the tortillas into Frito-size strips, fry in hot oil until crispy, and
drain well.
Serve the soup with the tortilla strips in the broth and pass the cheese,
avocado, crema, chile strips and chicharron or chicken separately, to be
added by each diner.

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