TORTILLA SOUP

6 Cups chicken broth

15 oz. canned whole tomatoes in juice

1 medium onion, diced

2 cloves large garlic , minced

2 dried pasilla chiles, stems and seeds removed

1 whole branch of epazote (optional)

vegetable oil for frying

1 large avocado, diced medium

8 oz. V&V SUPREMO® Queso Fresco Cheese, cut into ½ inch dice

4 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

8 corn tortillas cut into thin strips

1 lime cut in 6 wedges

Place the chiles in a dry skillet over medium heat. Press down with a metal spatula. Toast them until there is just a wisp of smoke, turn over and repeat. Place in a container and cover with very hot tap water.
Weigh chiles down with a small plate. Drain water after 15 minutes.
Place a large saucepan (big enough to hold the soup) over medium heat. Add ½ inch of oil, when it reaches 350-375 degrees fry the tortillas until they are crispy or golden brown.
Remove strips with a slotted spoon, place on paper towels to drain excess oil.
Discard all but 1 tablespoon of the oil. Sauté onions over medium heat, until lightly browned. Add garlic and sauté for 1 minute. Turn off heat.
Place chiles and tomatoes in the blender. Blend well. Using a round strainer, strain mixture into the pot with onions and garlic. Push puree through with a ladle or a spoon in circular motions.
Return saucepan to medium heat, add epazote and cook mixture for 15 minutes, stirring often.
Add broth and bring to boil, remove epazote. Add salt to taste.
Divide cheese into bowls. Ladle the soup and top with the tortilla strips, avocado, and sour cream.

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