Olive oil 1 cup chopped onion 2 cloves garlic, minced 3 large tomatoes, chopped 2 cups chopped celery 1 teaspoon dried oregano, crushed 10 cups chicken or vegetable broth 1 tablespoon canned chipotle peppers Freshly ground pepper 7 corn tortillas 1/2 pound shredded Jack cheese 1/4 cup chicharrones 1 cup fresh salsa Mexican crema 1 avocado, peeled and chopped

Step 1 Heat 2 tablespoons oil in large soup pot over medium heat. Add onion and garlic and saute until onions are tender but not browned, about 6 to 8 minutes.

Step 2 Stir in tomatoes, celery and oregano. Add broth. Blend peppers with some of broth and return to soup. Bring to boil. Reduce heat and simmer 20 minutes. Add pepper to taste.

Step 3Cut tortillas in strips and fry over medium-high heat in about 1/2 inch hot oil 45 seconds. Drain thoroughly on paper towels.

Step 4When ready to serve, spoon soup into 6 or 8 heat-proof soup cups or bowls. Divide tortilla strips among soup cups. Place some cheese, chicharrones and salsa on top of strips. Place cups on sturdy baking sheet and broil about 6 inches from heat source until cheese melts, 3 to 4 minutes. Garnish with crema and avocado.

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