Tortilla Soup

This simple yet nourishing soup is a classic Mexican recipe made from simmering corn tortillas in seasoned chicken stock. Topped with shredded cheese and sour cream, this traditional Mexican soup will satisfy your hunger and warm your soul.

Condiments:

1 cup Goya Corn Oil

9 Goya Corn Tortillas, cut into strips 1/4 inch wide and 1 inch long

3 Goya Pasilla Chiles, slit, seeds and membranes removed and cut into 1 inch wide by 1 inch long strips

4 oz. Manchego cheese or Monterrey Jack, cubed

¼ cup sour cream

1 avocado, peeled and cubed

Soup:

2 packets Goya Powdered Chicken Bouillon

1 packet Sazón Goya with Cilantro and Tomato

2 can (8 oz.) Goya Seasoned Tomato Sauce with Onion, Garlic and Cilantro

1 whole Goya Guajillo Chile

4 sprigs cilantro, roughly chopped

1.	Heat oil in skillet over medium-high heat and fry the Tortilla strips, in batches, until crispy and golden brown. Remove with slotted spoon onto absorbent paper. Fry Pasilla Chile strips very briefly. Remove with slotted spoon onto absorbent paper. Set drained Tortilla and chile strips aside.
2.	In saucepan on medium-high combine Bouillon and Sazón with 4 cups of water and bring to boil. Stir in Tomato Sauce and Guajillo Chile. Return to boil, lower heat and simmer 5 minutes.
3.	Stir in cilantro just before serving. Put some Tortilla strips and cubed cheese on bottom of each soup bowl and ladle in soup. Serve with remaining condiments on the side.

Serves 4