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Serves 6-8


    • 1/2 cup Minced onion
    • 3 cloves Roasted garlic
    • 1 Tbsp Olive Oil
    • 1 (15 1/2 oz) can Diced Tomato in Juice
    • 1 1/2 quarts Chicken broth
    • 1/4 cup Coarsely chopped cilantro leaves
    • 1/2 tsp Seasoned Salt with Red Pepper
    • 2 large Hass Avocado, ripe cubed
    • 2 cups Queso fresco cheese, crumbled
    • 8 to 10 Corn tortilla (day old) cut in strips
    • Oil
    • 2 Limes, quartered


In skillet, sauté onion and garlic in oil 1 to 2 minutes or, until onion is transparent.

Blend sautéed onion, garlic mixture with tomatoes in juice, 30 to 45 seconds in blender.

In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt. Bring to a boil, reduce heat and simmer 10 minutes longer.

Meanwhile, heat 1/2-inch oil in a small saucepan. When hot, add tortilla strips a few at a time and fry, turn at least once; cook 1 to 2 minutes or until golden brown. Remove from oil with tongs. Drain on paper towels.

Place equal portions of cooked tortilla strips in shallow soup bowls.

Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.
Recipe courtesy of the Hass Avocado Board



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