Traditional Vegetarian Aztec Soup

Chef eclectic's Note:

This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 9-11

Yield: 12.0 cups

• 2 cloves of finely chopped garlic
• 2 cups of chopped onions
• 2 -4 chopped canned california chilies (Aneheim)
• 4 cups chopped tomatoes (pera or roma)
• 4 teaspoons butter
• 1 cup of any type tomato sauce
• 8 cups of rich vegetable stock
• 1 teaspoon green or red taco sauce (hot or mild)
• ½ teaspoon white pepper
• 1 teaspoon sugar
• 24 corn tortillas , cut into 3/8 strips and fried in hot oil until crisp
• ½ pint sour cream
• 6 ripe avocados
• ½ cup chopped onion
• 1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

Directions:

1. Brown garlic, onion and tomato with margarine in a stock pot.
2. Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
3. To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
4. Serves a big hungry family!