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Source: America's Favorite Food Associations

Ojai Valley Inn Tortilla Soup
A different kind of soup.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 35-45
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4 corn tortillas, coarsely chopped
1 1/2 pounds tomatoes, quartered
1 medium onion, quartered
1/2 cup plus tablespoons Crisco® Vegetable Oil
5 garlic cloves, finely chopped
8 cups canned low sodium chicken broth
1/4 cup tomato paste
1 tablespoon fresh cilantro, chopped
1 tablespoon ground cumin
2 teaspoons chili powder, ground
2 bay leaves
3 corn tortillas, cut into 2-inch long, 1/4-inch wide strips
1 cup chicken, cooked, diced
1 avocado, pitted, peeled, diced
1 cup Shredded Cheddar cheese
sour cream




Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy, large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.)

Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well.

Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese and sour cream.






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