Meatless Mexican Soup
2 large tomatoes, cut in chunks (**sale** $0.79/lb.)
1 large onion, cut in chunks
1 cup fresh cilantro
1 teaspoon salt
4 cups chicken broth
1 tablespoon chipotle peppers in adobo sauce
2 avocados, pitted, peeled and diced (**sale** 4/$5.00)
Grapes, washed and cut into bunches(**sale** $.99/lb.)
2 tomatoes, chopped and drained (**sale** $0.79/lb.)
1 avocado pitted, peeled and chopped (**sale** 4/$5.00)
¼ cup finely chopped onion
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 ounces crumbled feta cheese
1 (12 ounce) package corn tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon salt
In a blender, combine tomatoes, onion and cilantro. Blend until smooth. In a sauce pan, pour chicken broth, chipotle chili and pureed vegetables. Bring to a boil and remove from heat. In individual bowls, place diced avocados on the bottom and pour soup over the top. Serve immediately with Avocado Feta Salsa, baked tortilla chips and a bunch of grapes on the side.
In a medium-sized bowl, gently combine all ingredients except feta cheese. When combined well, add feta cheese. Cover and chill for at least 2 hours. Serve with baked tortilla chips.
Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a bowl, combine the oil and lime juice. Mix well and sprinkle with fingers over each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, and lightly browned.
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