Tortilla Soup Recipe

Ingredients:
3 cups yeast-free Vegetable Broth (Pacific brand)
1 cup pureed fresh Tomatoes or packaged strained tomatoes
8 oz. baked seasoned Tofu, sliced or coarsely chopped
2-3 tsp. Olive Oil
2 tbs. Garlic, chopped
2 Jalapenos, seeded and very finely chopped
1/2 cup Cilantro, very finely chopped
1/2 Onion, very finely chopped
Real Salt^TM to taste
Garlic Pepper blend to taste
1 Avocado, diced

Preheat oven to 200°F. Place tortillas directly on the baking rack until they are crisp, about 10-20 minutes. Pour broth and tomato puree in a saucepan and begin heating on very low heat while preparing vegetables and tofu.

In a small skillet, brown tofu in olive oil. Add to broth. Add garlic and spices. When warmed, turn off heat and add avocado to soup. Serve topped with broken bits of tortilla sprinkled on top for some added crunch.