Tortilla Soup

4 (8 Inch) Flour Tortillas
Vegetable oil, for frying

2 Quarts Chicken Stock
1 large chopped onion
1 teaspoon dried oregano leaves
1 tablespoon chopped garlic
1 bay leaf
1 jalapeno, seeded and minced
2 cups chopped, peeled and seeded tomatoes (or canned if out of season)
1 Cup Fresh Corn (or Frozen if out of season)
1/4 cup chopped fresh cilantro leaves
Salt & Freshly ground black pepper

Garnishes:
1 large avocado, peeled and diced
2 fresh limes, cut into quarters
1 tablespoon chopped fresh cilantro leaves
Fried Tortilla Strips
Chipotle Sauce (add to taste for more spice)

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside.

In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in half the chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky, adding more chicken stock if necessary to gain desired consistency. Re-season the soup. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.

M. DeMonte
Adapted from a Emeril Lagasse Recipe