Vegetarian Tortilla Soup

1 Small Yellow Onion
1 TBS Safflower or Grape Seed Oil
2 Cloves of Garlic
1 Jalapeno
1 Pablono Pepper
3 Tomatoes
2 Boca Chicken Patties or 1/2 a bag of frozen Morning Star Chicken Strips
1 Can of Crushed Tomatoes
4 Dried Red Chile Peppers
1 TSP Cumin
4 Cups of Veggie Broth
2 Cups Water
1 Lime
1/2 Cup Cilantro
1 Cup Cheddar or Jack Cheese
1 Avocado
6 Stale Corn Tortillas
2 TBS Safflower or Grape Seed Oil

Pan Fried Chip Strips:
Prepare the 6 stale corn tortillas by cutting them into 1/2 inch strips and set aside while prepping the pan for frying. In a frying pan add 2 TBS of Safflower or Grape Seed Oil (anything that can handle high heat) and turn the stove onto medium heat. After a a minute, gently place the tortilla strips into the hot oil. Be careful as the oil will splatter. Saute the strips in the oil for 3 to 5 minutes. Shake a little salt over the strips. Remove when they have begun to crisp and turn a light brown. Remove the chip strips from the pan and place onto a paper towel to absorb the excess oil. Set aside for later.

Griffin Bird Says: If you do not have stale corn tortillas you can use fresh or frozen tortillas instead. In an oven or convection toaster oven, preheat the oven to 200 degrees Fahrenheit. Place the tortillas on a cookie sheet. Place in the oven for 10-15 minutes until dry to the touch.

Soup:
In a large pot place 1 TBS Safflower or Grape Seed oil. Turn the stove onto medium heat. Chop the yellow onion into 1 inch squares. Place into the pot and simmer for 5 minutes, or until the onion is translucent. Chop or crush the garlic with a garlic press. Add to the onions and cook for 1 minutes. Next, chop the Pablono Pepper and the three tomatoes into 1 inch pieces. Add them to the pot and simmer with the onions and garlic for 5 minutes. While those items are cooking, bring a cup of water to a full boil. I use an electric teapot. In a small bowl add the 4 dried red Chile peppers. Poor the boiling water over the peppers and cover with a clean dish towel. let stand for 15-20 minutes. With a clean knife slice the Jalapeno in half and remove the seeds. Cut the Jalapeno into very small rounds. Add the sliced Jalapeno and the cumin to the soup. Add the can of crushed tomatoes, veggie broth, and extra water to the contents of the pot. Cook for 15 minutes. When the Dried Red Chile peppers are soft, remove them from their bowl and chop them into very small pieces. Add the Red Chile pieces and their water to the soup pot. Cut the boca chicken into strips and add directly to the soup. Cook the soup for another 5 minutes. While the soup cooks, prepare your serving bowls. In each bowl place a handful of the Chip Strips. Grate the cheese and set aside. Rinse and chop the cilantro and set aside. Slice the avacado and set aside. To assemble to entre, poor a ladel of soup over the chip strips. Add 1/4 cup of the grated cheese on top and a handful of cilantro. Add a few slices of avacado and place a few lime quarters on the side of each bowl. Serve and enjoy! Makes 6 servings.