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Bombay Cafe Tortilla Soup2 white onions, chopped
2 cloves garlic, chopped
1 jalape?o, seeded and chopped
1 teaspoon crushed red pepper
2 ripe red tomatoes, seeded and chopped
2 green tomatoes, seeded and chopped
4 tomatillos, chopped
2/3 cup cilantro, chopped
2 bay leaves
Juice of 3 limes
8 cups rich chicken stock
8 corn tortillas, cut into 1/2-inch wide strips
Vegetable oil for frying
Salt and pepper, to taste
1 large avocado, diced (optional)Fry tortillas in 1/2 inch of oil in deep skillet until golden brown. Remove from oil and season with salt.In a large pot over medium heat, heat 4 tablespoons of oil. When oil is hot, saut? onions, garlic, jalape?o and crushed red pepper. Season with salt and pepper. Saut? until soft, about 2 to 3 minutes.Add tomatoes and tomatillos and cook about 2 minutes.Add chicken stock, cilantro, bay leaves and lime juice.Bring to a boil. Reduce heat to medium low and simmer about 30 minutes.Using a hand-held blender, puree soup until smooth. Re-season soup to taste. Simmer 2 more minutes.To serve. Place several tortilla strips in bottom of bowl and ladle soup over strips. Garnish with diced avocados.Servings: 6

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