½ cup MASECA® corn masa flour
¼ cup celery, diced
¼ cup leeks, diced
¼ cup tomato, diced
1 teaspoon salt
4 cups chicken broth
10 tortillas, fried and cut in strips
2 avocados, cubed
1 cup crema Mexicana or sour cream
2 cups queso fresco*, cubed
5 Pasilla chiles, cut in strips and fried
1 cup vegetable oil
2 tablespoons chicken bouillon granules
1 garlic clove, chopped
2 cups tomato purée

*Soft, mild, un-aged cheese similar to farmer's cheese or feta

In a large saucepan, sauté celery, tomato, and leeks until softened; add tomato purée. Process in a blender until smooth.

In a blender, process MASECA with one cup chicken broth. Add vegetable mixture, process until smooth, and then strain.

In a pot, combine vegetable mixture, remaining chicken broth, chicken bouillon granules, and salt. Simmer until thickened.

To serve:

Ladle soup into deep serving bowls and add avocado, queso fresco, Pasilla chiles, and a dollop of sour cream. Top soup with tortilla strips just before serving to keep strips crisp.

Yield: 5 servings
Tip: For spicier soup, add more or different chiles.
Preparation time: 20-25 minutes