Tortilla Soup
Contributed by Susan
Source: Friend, Cindy McKee

2 small tomatoes
2 cans (14 1/2 oz) vegetable or chicken broth
1 large jar of mild salsa
4 corn tortillas, cut into thin, bite-size strips
1 avocado, cut into thin slices
Juice of one lime
4 ounces mild cheese (mild cheddar, colby, or monterey jack), shredded

Peel and liquefy the tomatoes (I blanch them in boiling water for 1
minute, then ice water for 1 minute. The skins peel right off. Then I
chop the tomatoes and run them through a food mill. It's probably okay
if they stay chunky too). Cook the tomatoes, broth, and salsa in a
medium saucepan over medium heat until boiling. Simmer as long as
desired.

To serve:
Place 1/4 of tortilla strips, avocado and lime juice in each of four
bowls. Ladle hot soup in each bowl and top with cheese. Makes 4 bowls.