Tortilla Soup

Serves 6

1 T olive oil
3 C Chachies Salsa (your favorite variety)
4 C chicken broth
Vegetable oil
6-8 corn tortillas cut into 1 inch strips
Salt, to taste
1 C Mexican style Chihuahua cheese, such as Cacique, shredded
1 large, ripe peeled, pitted and diced avocado
1-2 limes cut into quarters

In a large saucepan, heat olive oil over medium high heat until very hot. Add the Chachies salsa and stir constantly until it is reduced into a thick paste. This will take approximately 10 minutes. Add the chicken broth and partially cover simmer over medium-low for approximately 45 minutes.

While soup is simmering heat enough vegetable oil in a fry pan (to a depth of 1/4 inches at medium to medium high. Test to see if the oil is hot enough by tossing in one of the tortilla strips. If it fries intensely throw 1/3 of the strips in and fry until crispy. Make sure you do not leave them, as you do not want them to burn. Remove from pan and place on paper towels to degrease. Fry the remaining 2 batches in the same manner.

When soup is finished simmering season with the salt, if necessary. Ladle into bowls and top with shredded cheese and a few dices of avocado and strips of tortilla. Pass a bowl of cut-up limes.