Chicken Tortilla Soup

Makes about 4-6 servings

Ingredients

1/4 of an onion

2 garlic cloves

6-7 tomatoes

1-2 cartons of chicken broth

1-2 cups rotisserie chicken

1 cup frozen corn

Salt

Pepper

Flour or corn tortillas

Vegetable oil

Avocado

Feta or cotija cheese

Cilantro

1. Char the onion, garlic and tomatoes on a pan without oil over high heat. When parts of the onion, garlic and tomatoes are black, remove from the pan and set aside.

2. In a blender, blend the tomatoes, onion and garlic with about 1/4 cup of chicken broth. The mixture should be a bit thick, mostly from the pulp from the tomatoes.

3. In a large pot over medium-high heat, add the rest of the chicken broth and the tomato mixture. Stir and let it cook for about 5 minutes. Add the rotisserie chicken and frozen corn, and let everything cook on low for about 15 minutes, covered. Adjust the soup by adding more broth if you want a thinner consistency.

4. As the soup cooks, prepare the tortillas. Cut the tortillas into strips and then fry them in oil, about 10-20 seconds per side.

5. Assemble the soup by pouring the soup into a bowl, adding avocado, cheese and cilantro on top, and then the tortilla strips around. Enjoy!