Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 md Onion; chopped
8 Garlic clove; peeled
-crushed
2 tb Olive oil
4 lb Tomato, ripe; cubed
2 tb Oregano, dried
2 tb Basil, dried
2 ts Pepper, black
10 c Chicken broth
1 c Celery; sliced
3 Bay leaves
1 Bell pepper, red; cored,
-seeded, sliced
1 c Zucchini; diced
1 lg Carrot; diced
1 c Oil, vegetable
20 Tortillas; cut each into
-four strips
2 Potato; peeled diced
1 lb Spinach, fresh; washed
-torn
Salt; to taste
2 Avocado, ripe; diced
Lemon juice, fresh
1 lb Monterey Jack; shredded

In a large pot, heat chicken broth. In a large skillet, saute onions
and garlic in olive oil for 10 minutes. Add tomatoes, oregano, basil,
and pepper. Saute 10 more minutes, until tomatoes are softened. Then
Blend all of above in a blender. Add the mixture to hot broth. Add
celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer
about ten minutes. Meanwhile, in skillet, fry tortillas strips in oil
until crispy. Drain on paper towels. In the same oil, fry potatoes
about 5 minutes. Add to soup mixture with a slotted spoon. Next, add
spinach, washed to the soup. Turn off the heat on soup. Salt, if
needed. Place avocados in a serving bowl; adding a few drops of lemon
juice to prevent discoloration. Serve soup by placing 3 to 4 strips
tortilla in the bottom of each bowl. Pour hot soup over (be sure to
get some of everything, except bay leaves, discard them). Top with
avocado and cheese.

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