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Bone Suckin' Tortilla Soup

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Bone Suckin' Salsa, 1 1/2 cups
Tomatoes, 2 chopped
Ancho Chili, 1 soaked and chopped (wear gloves)
Peanut Oil, 3 Tbsp.
Onion, 1 large chopped
Garlic, 2 Tbsp. minced
Chicken Broth, 32 ounces
Tortillas, 6 cut in 1/4 inch strips
Cilantro, 1/4 cup, fresh chopped
Avocado, 2 peeled, seeded and chopped and tossed with lime juice
Monterey Jack Cheese, 6 ounces, shredded
Chicken, 2 cups, cooked and diced (optional)


In a sauce pan with peanut oil add chopped tomatoes, Bone Suckin' Salsa, chopped chili, chopped onion, cilantro and garlic. Sauté until onions are translucent and tomatoes have cooked down and puree mixture in a food processor or a blender. (This is best done in batches, taking care that the mixture is hot. Do not fill blender or processor more than half way.)

Pour pureed mixture into a larger sauce pan and cook on medium for 5 minutes, stirring frequently. Add chicken broth, tortillas and simmer for at least 15 minutes. Serve in a bowl topped with cheese and chopped avocado in lime. Serves 6.

For fun, strip more tortillas and fry them in peanut oil until golden brown and salt liberally and serve them with the soup!

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