Tortilla Soup Ingredients 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled 1 can (14 1/2 oz.) fire roasted tomatoes, drained 1 carton (32 oz.) chicken broth 1 Tbsp. Simple Indulgence Southwest Chipotle *Garnish: 4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil 1 cup Mexican Blend shredded cheese Sliced avocado 1 lime, cut into 4-6 wedges

Directions In a Chef Series 4 Qt./ 4L Sauce Pan; heat 1 Tbsp. of oil over medium heat. Add onion and garlic sauteing until golden brown. Add tomatoes and cook for 2-3 minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence Southwest Chipotle. Cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil over medium-high heat. Add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 Tbsp. of cheese, slices of avocado, and a squeeze of lime juice. To see or purchase the Tupperware items used visit www.myTWbiz.com