Sopa de Tortilla

Winter is FINALLY approaching - I can't wait to start making my hot hot soups... Here's a recipe that was given to me by my favorite Long Beach Mexican restaurant - Mexican Affair - they closed their doors a little over a year ago - I will miss them..

Sopa de Tortilla
Serves 10-12 (or yummy leftover)

Ingredients

1 green bell pepper, coarsely chopped
1/2 teaspoon garlic powder
1 small white cabbage, coarsely chopped
1 tomato diced
1 onion coarsely chopped
4 carrots cut into 1/4 inch slices
4 medium zucchini cut into 1/4 inch slices
1/3 chicken base
1/2 TBSP salt
1 tsp oregano leaves
1 1/2 gallons water
6 corn tortillas cut into strips
8 oz grated jack and cheddar cheese
2 avocados

Cut tortillas into strips. Spray cookie sheet with vegetable cooking spray. Bake at 400 degrees for 10 minutes or until crisp. set aside. In a large pot add water, chicken base, and cook over medium heat until it comes to a boil. Add carrots, garlic powder, salt, oregano leaves, simmer for 5 minutes. Add bell peppers, onions, simmer for 5 minutes. Add zucchini and simmer for 5 minutes. Add cabbage, tomatoes and cook for an additional 5 minutes.

Pour soup into bowls - top with tortilla strips and sprinkle with cheese. Garnish with sliced avocados.

Yummy - enjoy and let me know how you like it.