Ingredients:

1 ¼ Pound corn tortillas, slice into strips, not too thin or wide.
2 Ripe Hass Avocados.
4 Tomatoes.
½ Onion.
1 Teaspoon garlic powder.
4 Chilies, cut in slices.
12 Ounces Manchego or Chihuahua Cheese.
Black pepper to taste.

Preparation:Deep fry tortilla strips till crisp and golden brown, drain on paper towel. Process in blender the tomatoes, chilies, onion, garlic powder, and pepper, bring to a boil, and cook for 12 minutes.

Remove from heat, and into each soup bowl put a handful of tortilla strips, avocado slices, cheese, and one or two onion slices, if desired. Serve the hot tomato broth in each bowl, the cheese will melt. Serve hot.



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