| • | Heat oil in large sauce cooking pan and cautiously drop in cut down up tortillas.
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| • | Fry until golden brownish and crunchy.
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| • | Cover a plate with a paper towel, place finished tortillas on towel and pat dry. Sprinkle table salt on top of tortillas, trying to coat both sides.
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| • | Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
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| • | In a saucepan cook chicken broth, chipotle chilli and pureed vegetables.
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| • | Bring to a boil and then serve.
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| • | Prior to serving, add tortillas and avocado blocks to soup.
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| • | Azteca Soup is ready.
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