Sopa de tortilla

Ingredients 8 dried Flout tortillas ( Tumaro's), about 2 cups, coarsley crumbled. See variation below. 1 tablespoon of oil or butter 1 medium onion, chopped fine 6 cloves garlic, minced 1 ear of fresh corn, cleaned (optional but good when you have to use plain flour tortillas) 1/2 chipotle chili pepper, packed in adobo sauce, chopped (see variation below) - more to taste - 2 medium tomatoes/ small tin canned tomatoes 3 tablespoons of tomato paste 6 cups chicken, meat or vegetable broth 1 cup of grated sharp cheddar or jack cheese 1/2 cup cilantro , chopped 1 avocado in 1/2 inch cubes or thin slices salt and freshly ground pepper to taste sour cream Directions prepare the vegetable ingredients by grilling on charcoal or toasting on low heat in a frying pan on the top of the stove. Cook slowly so that the vegetable is soft and the skin is gently browned/blackened in places. This could include the tomatoes, the corn, and/or if you don't have chipotle chillies packed in adobo sauce, jalapeno or other peppers. This will impart a vital 'smokey' taste to the soup. Cut flour tortillas in strips and fry them in oil until lightly browned. IN a large saucepan (you'll need to cover it when 'sweating' the onions, in a few moments) gently fry the onions for a minute or two, add the minced garlic and allow to cook slowly, covered, on low heat, for about ten minutes, until transparent but not browned. ADD the tomatoes/tomato paste (you can use all tomato paste - 6 tablespoons, or mix with grilled fresh or canned tomatoes, about a cup, or use all fresh or canned tomatoes, about 2 cups. ADD the chili pepper. These can be hot, so taste before adding. You can always add heat, but it is hard to get rid of once in the soup. Mix well with the onions and continue cooking on low heat, stirring until well blended. VARIATION: Grill jalapeno or other chili pepper on charcoal, under a broiler or in a pan until soft and flecked with black. ADD the broth, stir and allow to reduce slightly, about ten minutes. Taste and add salt if needed. (prepared ingredients like tomato paste, packed chipotle chilis and broth may be salty). DURING this time, if you like a thicker soup, you can measure a few cups of the soup into a blender and liquify the solid ingredients. BE CAREFUL - the soup is hot and if the top of the blender is not firmly on and held in place, you can have hot soup all over the kitchen. Taste for seasoning, add salt and pepper if necessary. WHEN ready to serve, measure some partially crumbled tortilla chips, grated cheese, cilantro and optional avocado into the soup bowls. Add the soup and garnish with additional cilantro.