Preparation time: 45min
Allergens: lactose

Ingredients:
1/2 red or white onion
3 garlic cloves
3 large tomatoes
Two dried pasilla peppers (chiles) or 2 tablespoons pasilla powder
5 cups chicken stock
4 sprigs cilantro
6 corn tortillas, cut into strips
2 avocados, cut in cubes
Fresh cheese or mild flavor Canadian feta cheese, crumbled
5 tablespoons sour cream
3 limes cut in quarters
salt to taste

In a pot, bring 4 cups of water to boil, add tomatoes (whole) and remove until tomato skin is peeling. Rinse and remove tomato skin. Set aside.

Simmer pasilla peppers in boiling water for about 10 minutes, remove, cut in half and remove veins and seeds.

Blend pasilla pepper tomoatoes, onion, garlic salt (about 1 teaspoon) and chicken stock. In a saucepot, heat 1 tablespoon canola oil and using a strainer, add tomato and pasilla mix. Cover and bring to boil. Add cilantro, bring heat down and let simmer for about 10 minutes. Remove cilantro sprigs.

Fry tortilla strips in 1/4 cup canola oil for about 3 minutes or until lightly golden, stirring occasionally. Remove with slotted spoon and drain.

TO SERVE - Place tortilla strips in individual bowls. Add broth and garnish with one tablespoon of sour cream, avocado cubes, and sprinkle some cheese. Place lime quarters on the side.

Courtesy of FOODBERRY.COM