• 2 Tbs. plus 2 tsp. olive oil
• 8 corn tortillas, cut into strips
• 2/3 cup Italian style peeled tomatoes
• 2 cloves garlic, chopped
• 1/3 cup onion, chopped
• 1-1/4 dried pasilla peppers
• 4 cups chicken stock
• 1 Tbs. plus 1 tsp. epazote or cilantro, chopped
• 3/4 avocado, peeled and sliced
• 1 ounce pork rind, optional
• 2/3 cup Crema Mexicana or heavy cream
• 3 ounces Monterey Jack cheese, shredded

Heat oil in a heavy skillet over medium high heat. Fry tortilla strips until brown. Remove with a slotted spoon. Drain on paper towels and set aside. Combine tomatoes, garlic and onion in a food processor or blender. Process until smooth. Sauté peppers in same oil 2-3 minutes or until lightly browned. Remove peppers from oil and set aside. Stir tomato mixture into oil. Cook 5 minutes. Stir in stock and bring to a boil. Add fried tortillas and epazote. Season with salt and pepper to taste. Boil 2 minutes. Remove from heat. Serve hot soup topped with fried peppers, sliced avocado, pork rind, a spoonful of cream and sprinkled with shredded cheese.

Per serving: calories 541, fat 36.7g, 59% calories from fat, cholesterol 44mg, protein 20.5g, carbohydrates 35.7g, fiber 6.0g, sugar 5.6g, sodium 1205mg, diet points 13.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.8, Fruit: 0.2, Bread: 1.5, Lean meat: 2.2, Fat: 5.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: White Zinfandel, Fumé Blanc, or Beaujolais.