AVOCADO TORTILLA SOUP ENJOY DAN:

                             AVOCADO TORTILLA SOUP by CHEF DAN:

Serves 4

INGREDIENTS:
4 tablespoon olive oil

4 corn tortillas cut into thin stripes

1 onion, chopped

4 garlic cloves

 2 Anaheim chilies, seeded and chopped

4 cup vegetables broth

1 (10 Oz) can RO*TEL diced tomatoes and green chilies

1 handful fresh chopped cilantro

1/4-teaspoon EACH cayenne pepper, cumin, Tamdoori and Seasoned Pepper Medley

2 ripe, fresh California Avocado, diced

1/2-cup sharp cheddar cheese

DIRECTIONS:

1.   In a skillet heat olive over medium-heat when sizzling.

2.   Working in batches, fry tortilla stripes, until golden brown.

3.   Drain on paper towels; reserve.

4.   Add onion to the same oil and sauté for 4 minutes.

5.   Add garlic and Anaheim peppers, and sauté for 2 minutes.

6.   Add tomatoes, broth and chopped cilantro.

7.   Blend soup with an immersion blender; puree until smooth.

8.   Add cayenne pepper and next 3 ingredients>

9.   Ladle into soup bowls and top with diced avocado, cheddar cheese and reserved crispy tortilla strips.

ENJOY DAN:                                                 BON-APPETIT!!