Tortilla SoupVegetarian version of spicy, south of the border classic.Serves 4
1 medium yellow onion chopped3 cloves garlic minced1 poblano or other green chili seeded and chopped4 cups vegetable stock, purchased or homemade1 can diced tomatoes with juice6 corn tortillas cut in slivers1/4 cup peanut or other high heat oil1 6 oz chub Fiesta Cheesorizo crumbled1 Avocado slicedCilantro chopped1 lime cut in wedges
Heat 1 TB of oil in large saucepan over medium high heat,
Add onion and stir for 2 minutes,
Add garlic and chili and stir occasionally until onions are translucent,
Add vegetable stock and tomatoes and reduce heat until soup just simmers. Cover and let simmer.
Heat remaining oil over medium high heat,
Fry the tortilla strips until crispy. Drain on paper towels,
Using the same pan, drain all but about 1 TB of oil and reheat to medium high,
Add crumbled Cheesorizo and stir briefly.
Reduce heat to medium low and stir once a minute until Cheesorizo is browned and crispy, about 8-10 minutes.