Yucatan Soup, Tortilla + Avocado

Slice the tortillas in strips about ½” wide and between 2” and 3” long.

In a large heavy pot, heat ½ of the oil over medium-high heat. Add ½ the tortilla strips and cook, stirring, until pale golden, about 1-2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt. Repeat with the remaining tortilla strips, adding a little more oil if needed.

Dice the onion into small cubes, and when the tortillas are finished, add ½ of them to sauté.

In a blender, add the other ½ of the diced onion, the garlic, the can of tomatoes, and the ground cumin. Chop the stems off of the entire bunch of cilantro, where it meets most of the fresh leaves. Add the stems to the blender and save the leaves for garnish. If using chiles, slice off the tops and empty out the seeds, then tear them up into the blender (if using chili powder simply add it here). Add a cup or so of the chicken stock and blend very well to puree.

Add the blended ingredients into the pot with the onions. Add the rest of the stock and the water and bring to a simmer. Stir occasionally and cook for about 15 minutes. Add the remaining salt to taste.

Dice the cheese into cubes. Slice the avocado. Slice one lime in half and the rest in wedges. Add these ingredients to a plate or small bowls per person. Garnish with the tortilla strips and cilantro leaves too.

Slice the radishes into thick rounds. If you bought a bunch that has fresh greens, you can wash them and slice them as you would basil. Add the radish greens into the soup about 2 minutes before serving to just wilt them.

Squeeze the halved lime into the stoup and stir. Ladle into large bowls and garnish like crazy!