Don Pablo’s Tortilla Soup
2 (14 1/2 oz.) cans Chicken Broth
1 cup mild Salsa
1 cup Dried Tomato halves, snipped into thin strips
1 teaspoon ground Cumin
1/4 cup chopped Cilantro
2 tablespoons Lime juice
2 cups broken Tortilla chips
1 (7 oz.) can vacuum-packed corn kernels
1 small avocado, peeled, seeded and cut into 1/2 inch dice
1/2 cup shredded Monterey jack cheese
In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil,
reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender.
Mix in 2 tablespoons. of the cilantro and the limejuice. Ladle hot soup into
bowls, dividing equally. Divide the remaining cilantro, the tortilla chips,
corn, avocado and cheese among bowls. You can also add a little sour cream to
the individual bowls.
Soup serves 4