SOPA DE TORTILLA 2 medium tomatoes, chopped (1 1/2 cups) 1 medium onion, chopped (1/2 cup) 3 cloves garlic, crushed 1 teaspoon vegetable oil 6 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 12 corn tortillas (5 or 6 inches in diameter) 1/4 cup vegetable oil 2 dried pastilla chilies 1 tablespoon vegetable oil 3 avocados, peeled, pitted and chopped 1 3/4 cups shredded Mexican Chihuahua cheese (7 ounces) 2 limes, each cut into 6 wedges

Place tomatoes, onion and garlic in food processor. Cover and process until smooth. Heat tomato mixture and 1 teaspoon oil to boiling in 3-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until sauce has thickened. Stir in broth, salt and pepper. Heat to boiling; reduce heat to medium. Cover and simmer 15 minutes; remove from heat.

Cut tortillas in half, then cut crosswise into 1/2-inch strips. Heat 1/4 cup oil in 10-inch nonstick skillet over medium-high heat. Cook about 20 tortilla strips at a time in oil 3 to 4 minutes, stirring frequently, until golden brown. Remove with slotted spoon; drain on paper towels.

Cover chilies with water. Let stand 30 minutes; drain on paper towels. Cut chilies into thin rings; rinse out seeds and drain on paper towels. Cook chili rings in 1 tablespoon oil in 3-quart saucepan over medium-high heat 1 minute, stirring frequently. Drain on paper towels.

To serve, reheat soup and stir in avocados. Sprinkle with tortilla strips, chili rings and cheese. Serve with lime wedges.

6 servings.

DID YOU KNOW? Chihuahua cheese, also called asadero and Oaxaca, is a white, creamy and tangy Mexican cheese made from cow's milk that is sometimes sold in braids. You can use Montery Jack or mozzarella cheese instead.

Pasilla chilies are hot with an earthy flavor. The chilies are almost black when dried, which is how they are commonly found.

1 Serving: Calories: 475 (Cal. from fat: 280), Fat: 31g (Saturated: 10g), Cholesterol: 35mg, Sodium: 1,550mg, Carbohydrate: 39g, Protein: 18g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]