SOPA AZTECA

      Title: SOPA AZTECA
  Categories: Soups, Tex-mex
       Yield: 10 Servings
  
       3 md Onion; chopped
       8    Garlic clove; peeled &
            -crushed
       2 tb Olive oil
       4 lb Tomato, ripe; cubed
       2 tb Oregano, dried
       2 tb Basil, dried
       2 ts Pepper, black
      10 c  Chicken broth
       1 c  Celery; sliced
       3    Bay leaves
       1    Bell pepper, red; cored,
            -seeded, & sliced
       1 c  Zucchini; diced
       1 lg Carrot; diced
       1 c  Oil, vegetable
      20    Tortillas; cut each into
            -four strips
       2    Potato; peeled & diced
       1 lb Spinach, fresh; washed &
            -torn
            Salt; to taste
       2    Avocado, ripe; diced
            Lemon juice, fresh
       1 lb Monterey Jack; shredded
  
   In a large pot, heat chicken broth. In a large skillet, saute onions
   and garlic in olive oil for 10 minutes. Add tomatoes, oregano, basil,
   and pepper.  Saute 10 more minutes, until tomatoes are softened. Then
   Blend all of above in a blender.  Add the mixture to hot broth. Add
   celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer
   about ten minutes. Meanwhile, in skillet, fry tortillas strips in oil
   until crispy. Drain on paper towels.  In the same oil, fry potatoes
   about 5 minutes. Add to soup mixture with a slotted spoon. Next, add
   spinach, washed to the soup.  Turn off the heat on soup.  Salt, if
   needed. Place avocados in a serving bowl; adding a few drops of lemon
   juice to prevent discoloration. Serve soup by placing 3 to 4 strips
   tortilla in the bottom of each bowl. Pour hot soup over (be sure to
   get some of everything, except bay leaves, discard them). Top with
   avocado and cheese.
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