Aztec Soup (aka Tortilla Soup)

(From http://www.netcooks.com/recipes/Soups/Aztec.Soup.html)

• 1 quart chicken broth
• 2 tomatoes, roasted and peeled
• 2 cloves garlic, peeled
• 1 small white onion
• 2 quajillo chiles, seeded and soaked in hot water 15 minutes
• 4 epazote leaves (optional)
• 4 corn tortillas
• shredded cheese
• sliced avocado
• Mexican crema or sour cream
• oil as necessary

Put the tomatoes, garlic, onion, chiles, and epazote in a blender with just enough of the chicken broth to allow the blades to move and make a smooth puree. Heat about 1 Tbls. of oil in a medium saucepan and fry the puree for about 15 minutes. Add the remainder of the broth and cook another 15 minutes. Add salt to taste.Cut the tortillas into Frito-size strips and fry them in oil until crispy; drain on paper towels. Serve the soup garnished with the tortilla strips, cheese, avocado slices, and cream. Shredded, cooked chicken may also be added as a garnish.

Comments:
I made this once. The flavor was decent, but the broth was very thin. I have a better recipe somewhere. The tortillas don't need any oil to fry if using a non-stick pan.