---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SOPA AZTECA
  Categories: Soups, Tex-mex
       Yield: 10 servings
  
       3 md Onion; chopped
       8    Garlic clove; peeled &
            -crushed
       2 T  Olive oil
       4 lb Tomato, ripe; cubed
       2 T  Oregano, dried
       2 T  Basil, dried
       2 ts Pepper, black
      10 c  Chicken broth
       1 c  Celery; sliced
       3    Bay leaves
       1    Bell pepper, red; cored,
            -seeded, & sliced
       1 c  Zucchini; diced
       1 lg Carrot; diced
       1 c  Oil, vegetable
      20    Tortillas; cut each into
            -four strips
       2    Potato; peeled & diced
       1 lb Spinach, fresh; washed &
            -torn
            Salt; to taste
       2    Avocado, ripe; diced
            Lemon juice, fresh
       1 lb Monterey Jack; shredded
  
   In a large pot, heat chicken broth.
   In a large skillet, saute onions and garlic in olive oil for 10 minutes.
   Add tomatoes, oregano, basil, and pepper.  Saute 10 more minutes, until
   tomatoes are softened.  Then Blend all of above in a blender.  Add the
   mixture to hot broth.  Add celery, bay leaves, red bell pepper,
   zucchini, and carrot.  Let simmer about ten minutes.
   Meanwhile, in skillet, fry tortillas strips in oil until crispy. Drain
   on paper towels.  In the same oil, fry potatoes about 5 minutes. Add to
   soup mixture with a slotted spoon.  Next, add spinach, washed to the
   soup.  Turn off the heat on soup.  Salt, if needed.
   Place avocados in a serving bowl; adding a few drops of lemon juice to
   prevent discoloration.
   Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl.
   Pour hot soup over (be sure to get some of everything, except bay
   leaves, discard them).  Top with avocado and cheese.
  
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