Mexican Tortilla Soup

These are Fat Flush Tortilla Shells cut into thin strips and Baked at 350 degrees for 10 min.
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This recipe is so very good. I started with a recipe in a book and totally changed it

Ingredients:

• 
  
  1 large onion, diced


• 
  
  2-3 garlic cloves, minced


• 
  
  1 cup diced green pepper


• 
  
  2 cups frozen corn


• 
  
  2 cans black beans, drained and rinsed


• 
  
  28 oz. can diced tomatoes


• 
  
  1 can Fire Roasted tomatoes


• 
  
  1 4 oz. can chopped green chilies


• 
  
  1 quart home made broth


• 
  
  3 teaspoons Wylers, on sodium Chicken Bullion


• 
  
  2 Tablespoons cornstarch


• 
  
  ripe avocados


• 
  
  Fat Flush Tortilla Shells


• 
  
  Cilantro, cleaned and diced with stems removed.


• 
  
  Siracha Sauce to taste

Directions:

Preheat oven to 350 Degrees. Cut Fat Flush tortilla Shells into thin strips. Place on parchment lined cookie sheet. Do not overlap. Bake for 10 minutes. Remove from parchment paper and cool on rack.

Saute onions and garlic until transparent. Add green pepper, continue sauteing. Add the next 7 ingredients. Bring to boil, reduce to simmer, continue simmering 45 minutes or so.

Mix cornstarch with a very small amount of water, Mix well. Add to soup mixture gradually, stirring the entire time.

Add Siracha Sauce to taste.

Serve in soup bowl. Top with sliced avocados, tortilla, and cilantro.

Mexican is hot. Eat this on the hot side if possible. That is so good for the metabolism. Remember HOT is good.

Enjoy!!!