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Ingredients

• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 1/2 cups vegetable oil for frying
• 4 cups chicken broth
• 1 cup fresh cilantro leaves
• 2 large tomatoes
• 1 large onion
• 1 tablespoon chipotle peppers in adobo sauce
• 1 tablespoon salt
• 2 avocados - peeled, pitted and diced

Description

Tomatoes, Chipotles And Cilantro Are Cooked In Chicken Broth And Pureed In This Soup Which Is Garnished With Cubes Of Avocado And Freshly Fried Strips Of Corn Tortillas.

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