Preparation:
Sauté the onion, garlic, and tomatoes in 2 tblsp. Oil. then puree in a blender and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper and salt to taste.
GARNISHES (add when serving): 4 stale corn tortillas, cut into strips and fried in oil until lightly browned. 1 dried ancho chile pod or dried pasilla (stemmed and seeded, sautéed in oil, and crumbled). 2-3 cups grated white cheese (Monterey Jack, mozzarella, or Oaxacan) 2 avocados, cubed Sour cream, to taste Chopped fresh cilantro |
