Traditional Vegetarian Aztec Soup - cooking recipe

Ingredients

2 cloves of finely chopped garlic
2 cups of chopped onions
2 -4 chopped canned california chilies (Aneheim)
4 cups chopped tomatoes (pera or roma)
4 teaspoons butter
1 cup of any type tomato sauce
8 cups of rich vegetable stock
1 teaspoon green or red taco sauce (hot or mild)
1/2 teaspoon white pepper
1 teaspoon sugar
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
1/2 pint sour cream
6 ripe avocados
1/2 cup chopped onion
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

Preparation

Brown garlic, onion and tomato with margarine in a stock pot.
Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
Serves a big hungry family!