Tortilla Soup
Serves 4

3 Tablespoons Butter
1 White or Red Onion, chopped
28 Ounces Canned tomatoes Hand crushed
1 Teaspoon Garlic Minced or puree
32 Ounces Chicken broth
2 Teaspoons Fresh Cilantro chopped
12 Ounces Boneless skinless chicken breast Cooked, shredded or cubed
1/2 Cup Monterey jack cheese grated
4 Chili peppers (optional)
4 Slice Fresh Avocado (Optional)
4 Tablespoons Fresh sour cream (Optional)
12 Corn tortillas Fried, cut in stips

Heat butter in saucepan. Saute onion, tomatoes and garlic until onions are slightly translucent. Add chicken broth, chicken and cilantro, simmer for 15 minutes. Add optional peppers and avocados to bowls, fill with soup and let stand for a minute. Top with cheese, optional sour cream, and tortilla strips.