It's been said "Life is short, eat dessert first", so we will share the wonderful cookie recipes, followed by the sumptuous soup recipes. Please enjoy serving these in your homes.
2 1/3 cups flour, divided
2 cups old fashioned oats
1 cup brown sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter, melted
2 cups (12 oz pkg) milk chocolate chips
1 1/2 cups chopped walnuts (optional)
1 cup caramel ice cream topping
Combine 2 cups flour, oats, brown sugar, baking soda, and salt in a large bowl. Stir in melted butter. Reserve 1 1/4 cups of mixture for topping. Gently press remaining mixture into an ungreased 13x9 inch pan. Bake in preheated 350 degree oven for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel and remaining 1/3 cup flour. Drizzle over base. Sprinkle with reserved crumb mixture. Bake at 350 for 20 minutes or until lightly browned. Cool in pan on wire rack.
Double Chocolate Cookies
1 1/2 sticks margarine
1/2 stick butter
1 1/2 cups sugar
2 teaspoons vanilla
2 cups flour
2/3 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
12 oz semisweet chocolate chips
Heat oven to 350. In big bowl, beat margarine, butter, sugar, eggs and vanilla until light. Stir together flour, cocoa, soda, and salt; add to margarine mix. Stir in chips. Drop by tablespoon onto ungreased cookie sheet. Bake 8-10 minutes. Makes 3 dozen.
Recipe from Toni Peterson
Angie’s Sugar Cookies
1 1/3 cups shortening
1 1/2 cups sugar
2 tsp vanilla
2 Tbsp plus 2 tsp milk
4 cups flour
1 Tbsp baking powder
1/2 tsp salt
Cream shortening, sugar, and vanilla. Add eggs; beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Cover bowl with plastic wrap and chill for at least 1 hour. On generously floured surface, roll to 1/8 inch thickness. Cut into desired shapes with cookie cutters. Bake on greased cookie sheet in oven preheated to 375 for 6 to 8 minutes. (Be careful not to over-bake or the cookies will be crispy). Cool slightly, remove from pan. Makes 3 to 4 dozen, depending on the size of each cookie.
6 Tbsp butter, cut into chunks
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Beat butter until soft and smooth. Add remaining ingredients and beat until light and fluffy (This should take a few minutes. The color and texture will both lighten up. If the frosting has a slightly grainy appearance, add another spoonful or two of powdered sugar until it has a nice smooth texture). Add food coloring if desired.
Look for your favorite soup recipe below and please enjoy cooking them for your loved ones. Our thanks to the many hands who contributed to the success of our 2011 Women's Conference.
Tomato Basil Soup
2 (28 oz.) cans crushed tomatoes
1 (14.5 oz.) can chicken broth
18 fresh basil leaves, minced
1 t. sugar
1 cup cream (can use half and half or milk)
1/2 cup butter (I only use 4 T.)
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
(2) 6 ounce cans of minced clams
1 large onion chopped
2 cups diced celery and a little carrots if desired
1-3 cloves of garlic
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half and half
salt and pepper to taste
Drain juice from clams over vegetables in sauce pan. Add enough water to barely cover and simmer over medium heat until potatoes are tender...keep covered.
Meanwhile, in another sauce pan melt butter, pepper and salt, add flour, cook 1 minute while stirring till smooth and thick. This will be your white sauce that you will add to your cooked vegetables, then add clams, stir and serve.
Cream of Butternut Squash Soup
1 large onion, chopped (1 cup)
1 Tbs butter or margarine
4 cups broth (chicken or vegetable)
1 butternut squash, peeled & cubed
1 carrot, peeled and diced
1 cup low-fat milk (approx.)
salt, if desired, to taste
1/4 tsp. nutmeg
1/8-1/4 tsp cayenne (optional)
possible garnishes: sliced scallion tops, snipped chives or dill, hot paprika
In a medium saucepan, saute the onion in the butter or margarine until it is soft, but not browned. Add the broth & carrot and butternut squash. Bring to a boil, reduce heat and simmer for about 15 min. (until vegetables are soft). Transfer the soup to a blender. Add milk & puree the soup until it is smooth. (This may need to be done in several batches.) Transfer the puree to serving bowl an add the seasonings. If the soup is too thick, add a little milk. This can be eaten hot or cold. If it is to be eaten cold, chill for at least 1 hour. Garnish as desired.
2 lbs pork roast or boneless skinless chicken breast
2 medium Onions chopped
2 Tbls. Garlic powder
2 tsp. ground oregano
2 tsp. ground cumin
about 2 Quarts Water Enough to cover meat
Put above ingredients in a heavy 5 qt pot, bring to a boil
then reduce heat. Let simmer 1 or 2 hours until meat is tender.
Remove meat let cool, cut or break up into small pieces; return to water
add to the pot:
4 Tbls chicken bouillon powder or about 10 bouillon cubes
(1) 15 oz can Chopped Stewed Tomatoes
(1) 15 oz can Tomato Sauce
1 small can diced mild green chiles
about 2 cups frozen or canned corn
about 3 Tbls chopped Cilantro
about 1/4 cup lemon juice
Simmer another 20 min or until corn is cooked. Serve with Shredded Cheese and Corn chips
1 Cup diced celery
1 cup minced onion
2 cups diced potatoes
2-6 oz. cans clams with juice (your choice minced or chopped)
Mix ingredients and cover with water, simmer until the vegetables are tender.
¾ cup melted butter
2/3 cup flour
Cook together one minute. Add 1 pint half and half and 1 pint milk.
Stir until thickened.
Combine white sauce with the vegetable/clam mixture. Season to taste.
Makes about 8 cups.
Saute 1 lb. ground beef and 1 medium onion.
1 can chili beans
1 can drained kidney beans
1 can pinto beans
1 can diced tomatoes 2/garlic &onion
1 8 oz. can tomato sauce
1 can corn or 2c. frozen corn
1 can diced green chiles
2 c. water
1 pckg. taco seasoning
1 pckg. Ranch dressing
Simmer 20 min. Serve w/chips, cheese, etc. This recipe is doubled
to fill a crockpot. Good for freezer meals.
"Bratten's" Clam Chowder
2 – 6 1/2 oz. cans minced clams
1 - C onions finely diced
1 - C celery finely diced
2 - C potatoes finely diced
3/4 C butter
3/4 C flour
1 - qt. 1/2 & 1/2
11/2 tsp. salt
1/2 tsp. sugar
pepper to taste
optional: bacon (as desired). This was not part of their recipe but my family likes it added.
Directions: Drain juice from clams over vegetables in a medium saucepan and add enough water to barely cover. Cover and simmer over medium heat until potatoes are tender - about 20 min. Meanwhile melt butter, add flour and blend - cook a minute or two. Add 1/2 & 1/2 and cook stirring until smooth and thick with a wire whisk. Add undrained vegetables, clams, and fried bacon (if adding) and heat through. Season with salt, pepper and sugar to taste.
Creamy Mushroom Soup with Ham
1 med. onion, finely chopped
6 oz. white button mushrooms, finely chopped
1/4 c. butter
1/4 white flour
4 c. milk
2 T. Better Than Bouillon Beef Base
Salt and Pepper to taste
4 oz. Kirkland Signature Smoked Honey Ham, Thin Deli Slices, chopped into small pieces
Melt Butter in a large saucepan on med. high heat.
Add Onions and Mushrooms and saute until fully soften.
While those are cooking microwave or heat milk until hot.
After veggies are softened add flour and stir constantly for 2 minutes (time it!).
Add hot milk all at once and keep stirring, making sure to scrape all the yummy bits off the bottom of the pan, soup should start to thicken. You might need to increase heat to bring to a boil. Stir till soup is thick and creamy, usually about 3-5 minutes. Lower heat.
Add Bouillon and stir in till incorporated.
Add salt and pepper to taste.
Add chopped ham, let simmer till ham is warmed.
Taste, correct seasoning.
Should serve about 6. You can serve with sour cream or Parmesan cheese or just lots of French bread with butter. :)
TOUR OF ITALY
1 pkg sweet Italian sausage links
3-4 cloves of garlic (more or less)
1 small onion or ½ large one (more or less)
1 tsp fennel seed, crushed (more of less)
1 can (14.5 oz) diced tomatoes
1 can (14.5 oz) white beans, drained, rinsed (I use cannellini, but use any kind you want)
2-3 cans (14.5 oz) chicken broth
Salt and pepper to taste
1 big bag of baby spinach (9 oz)
Parmesan Cheese (grated)
Chop up and fry sausage in a big pot until nice and brown. Chop up the garlic and onion, throw it in and sauté a minute or two. Toss in the crushed fennel seed and ground black pepper. When the onion starts to brown nicely, deglaze the pot with can of tomatoes. Add the beans and chicken broth. Salt to taste. Simmer 10-15 minutes. Add the spinach, stir it down. Simmer another 5-10 minutes.
Serve it up, garnished with the grated parmesan cheese.
SUPER-TUSCAN WHITE BEAN SOUP
4 slices bacon, finely chopped
1 medium yellow onion quartered lengthwise
1 medium stalk of celery quartered crosswise
1 medium carrot, quartered crosswise
2 cloves garlic, lightly crushed
3 cans (19 oz. each) Progresso Cannellini beans, drained
1 dried bay leaf
1/2 cup white wine
1 carton (32 oz) Progresso reduced-sodium chicken broth (4 cups)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup lightly packed fresh basil leaves, clised
1/2 teaspoon gray sea salt
1/8 teaspoon freshly ground pepper
1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat ot medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
4. Ladle soup into individual soup bowls. Top each with basil mixture.
Prep time 55 minutes. Start to finish 55 minutes. 6- 1 Cup servings.
Per serving (1 cup each). Calories 390: Total Fat 8g; Sodium 1320 mg; Dietary Fiber 13g. Exchanges: 3 1/2 Starch, 2 Lean Meat. Carbohydrate Choices: 3 1/2.
By Michael Chiarello for Progresso.
VERY GREEN BROCCOLI SOUP
1½ pounds fresh broccoli
2 Tbsp extra-virgin olive oil
1 Tbsp un-salted butter
1 Tbsp finely chopped garlic
½ cup finely chopped celery
Gray sea salt
2 tsp finely chopped fresh thyme leaves
5 cups Progresso chicken broth (from two 32oz cartons)
2 cups packed fresh spinach leaves
2 tsp freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, decrease
grated lemon peel to 1 tsp)
Freshly ground pepper
¼ cup Progresso panko crispy bread crumbs
2 Tbsp chopped fresh parsley
2 Tbsp pine nuts, toasted
1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into ½ inch pieces; set aside separately.
2. In 4 quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside. (this is a topping)
4. Stir thyme, broccoli stems and brother into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.
Prep Time 50 minutes Start to Finish 50 minutes 6- 1 Cup Servings
Per Serving (1 cup each): Calories 210; Total Fat 16mg; Sodium 650 mg; Dietary Fiber 2g. Exchanges: ½ starch, 1 vegetable, 3 fat. Carbohydrate choices: 1
By Michael Chiarello for Progresso
CHICKEN AND SPINACH TORTELINI SOUP
1 Tbsp olive or vegetable oil
½ cup chopped green onions (about 5 medium)
1/3 cup **julienne carrots (1 ½ x ¼ x ¼ inch)
1 tsp finely chopped garlic
6 cups Progresso chicken broth (from two 32 oz cartons)
2 cups shredded rotisserie chicken (from 2 to 2 ½ lb chicken)
1 cup frozen small cheese-filled tortellini
¼ tsp ground nutmeg, if desired
1/8 tsp pepper
3 cups chopped fresh spinach
1. In 4 ½ to 5 quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots and garlic in oil 3 to 4 minutes, stirring frequently, until onions are softened.
2. Stir in broth and chicken. Heat to boiling. Stir in tortellini; reduce heat to medium. Cover; cook 3 to 50 minutes or until tortellini are tender.
3. Stir in nutmeg, pepper and spinach. Cover; cook 2 to 3 minutes of until spinach is hot.
Prep Time: 20 minutes Start to Finish: 35 minutes 5- 1½ Cup Servings
Per Serving (1½ Cups each): Calories 240; Total Fat 11g; Sodium 154O mg; Dietary Fiber 1 mg. Exchanges: ½ Starch, 1 Vegetable, 3 Lean Meat, ½ Fat. Carbohydrate Choices: ½ .
**Julienne carrots are available in bags in the produce section of most grocery stores. If they’re unavailable, substitute shredded carrots.
Boston Clam Chowder
2 8-oz cans minced clams
1 cup finely diced onions
1 cup celery, finely diced
2 cup potatoes (raw, chopped)
2 chicken bouillon cubes
1/2 tsp pepper
1/4 tsp salt
3/4 cup butter
3/4 cup flour
1 qt half & half
Put clams, onions, celery, potatoes, salt, pepper, and bouillon into sauce pan. Add enough water to just cover. Cover and cook until tender over medium heat. In another pan over medium heat, melt butter; add flour all at once. Whisk until smooth and thick. While whisking, slowly add half & half. Cook over medium heat until sauce is thick & smooth, stirring often - don't let it stick to bottom. Add to vegetables and stir to incorporate. Keep warm until ready to serve. If sauce is too thick add a little milk. Add more salt and pepper if desired. Serves 8-10
1/2 c. chopped green onions
2 carrots, peel and slice
2 ribs celery, chopped
1/2 c. butter, divided
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp Cayenne pepper
4c. chicken broth
1 - 4oz can sliced mushrooms ( I sub water chestnuts)
1 - 14oz can artichoke hearts, drain & cut in 1/4
( I quadruple the recipe and use the Costco jar)
5 Tbsp flour (4x=1 1/2c.)
1 c. heavy cream
salt and pepper to taste
In large pan ( I use a 10qt for a 4x recipe) saute veggies in 1/4c.
butter (I don't 4x the butter). Add everything else and simmer
In small skillet melt the butter and stir in flour until thick. Stir
into artichoke mixture. Add cream and salt and pepper. Cook 3-5 min.
Summer Corn Chowder Recipe
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. unsalted butter
• 1 lrg onion cut 1/4" dice
• 3 Tbsp. all-purpose flour
• 5 c. Fresh Vegetable Broth (see recipe)
• (you may substitute canned vegetable or possibly chicken broth)
• 2 x russet potatoes cut 1/4" dice
• 4 c. fresh corn kernels
• 1/2 c. diced (1/4") red bell pepper
• 1/2 c. diced (1/4") green bell pepper
• Salt to taste
• 1/4 tsp freshly-grnd black pepper
• 1 c. half-and-half
• 2 x ripe plum tomatoes seeded, and
• cut into 1/4" dice
• 1/2 c. thinly-slivered fresh basil leaves
1. Place the oil and butter in a pot over low heat. Add in the diced onion and wilt for about 10 min. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 min.
2. Add in the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 min or possibly till the potatoes are tender, stirring occasionally.
3. Add in the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 min, stirring occasionally.
4. Ladle 2 c. of soup into each bowl. Before serving, place 1 Tbsp. of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
5. This recipe yields 4 to 5 servings.
6. Comments: When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.
Roasted Butternut Squash Soup
Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh, producing a richer, more flavorful soup.
2 large butternut squashes, each 1 ½ to 2 lbs each
1/3 c. hazelnuts
6 Tbs. unsalted butter (3/4 stick)
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock (or canned broth)
Salt and freshly ground pepper, to taste
Ground nutmeg to taste, if needed
Pinch of salt, if needed
Prick each squash with the tip of a knife so that it will not explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about an hour. Remove from the oven and when cool enough to handle, cut in half length wise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
While the squashes are cooling, reduce the oven temperature to 350 degrees. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about to minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.
In a saucepan, over low heat, melt the butter. Add the onions and half of the sage, and cook, stirring occassionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer a few minutes to combine the flavors. Remove from the heat.
Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternately pass the soup through a food mill placed over the pan. Reheat gently over medium low heat. Season with salt and pepper. If the squash is starchy, rather than sweet, a little nutmeg will help. If the nutmeg doesn’t give the proper flavor balance, add a pinch of sugar.
Ladle into warm bowls and garnish with the hazelnuts and remaining sage. Serves 6
• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Asiago Potato Soup
1 lb. smoked bacon
1 tsp. onion salt
2 tsp. dried parsley flakes
1 c. butter
1 – 1 ½ c. flour
3 tsp granulated chicken bouillon
1 tsp course black pepper
1 tsp kosher salt
1 qt. half and half
1-2 at. 2% milk
8 oz freshly grated Asiago Cheese
18 baby red potatoes
8 green onion stalks, finely chopped
¼ c. cilantro, minced
Preheat oven to 425 degrees. Dice bacon and sauté. Remove bacon from pan and set aside. Dice baby potatoes, with skins, into bite size pieces and toss in remaining bacon drippings to coat evenly. Spread on a baking sheet and sprinkle with parsley flakes and kosher salt. Place in oven and bake for 20-30 minutes, turning potatoes every 10 minutes until golden brown. Do not over- cook. Potatoes will fry as they bake in the oven. Melt butter in a large pot with chicken bouillon, onion salt and pepper. Slowly add flour beginning with 1 c. until the butter is completely absorbed. Add more flour until mixture in crumbly. Using a whisk, slowly stir in the half and half until is it smooth. Soup will thicken as it cooks. Fold in cheese and green onions. Add fried potatoes and bacon to the soup. The consistency should be very thick. Begin slowly stirring in milk until you reach desired thickness. Top with homemade croutons, fresh cilantro and serve.
Lion House Chili
1 lb diced lean beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tsp crushed red pepper flakes
1 ½ Tbs chili powder
1 tsp granulated garlic, or 2 cloves fresh garlic, minced
1 tsp cumin
1 tsp crushed black pepper
1 ½ tsp kosher salt
½ tsp cayenne pepper
1 Tbs canola oil
2 can (8 oz each) diced tomatoes
1 can (4 oz) diced green chilies
4 cups canned kidney beans, rinsed and dreained
2 cups tomato soup
1 cup tomato juice
1 cup brown sugar (Note: I cut this down to 1/2 c. or a bit less)
Onion, finely chopped
Preheat large heavy skillet or Dutch oven. Brown beef, bell peppers, onion and spices together in canola oil. When beef is browned, add remaining ingredients and simmer 45 minutes, stirring occasionally. Garnish with dollop of sour cream, grated cheese, and finely chopped onion. Serve 8 to 10.
Chicken Corn Chowder
6 slices bacon
½ cup chopped onion
2 cups diced potatoes
1-2 pkg. (10 oz.) frozen corn
1 can creamed corn
2 cups cooked, cut-up chicken meat
1 tsp. Worcestershire sauce
1 tsp. salt
¼ tsp. pepper
1 Tbsp. sugar
Water to cover
Fry bacon until crisp. Boil onion and potato with water just to cover, until barely soft. Combine all ingredients in a crock pot. Cook on low for 4 hours. Enjoy!
1 1/2 tsp dried oregano
1/2 c. vegetable oil
6 corn tortillas, haved and cut crosswise into thin strips *
1 medium white onion, halved
4 garlic cloves
1 1/2 Tbs. olive oil
4 medium tomatoes, cored or 1 can (14 oz) chopped tomatoes
6 cups chicken stock or 3 cans reduced sodium chicken broth (14 oz)
1/2 tsp salt
Diced avacado, chopped cilantro, lime wedges & crisp tortilla strips and/or shredded jack cheese for garnish
*Optional: 6 chicken tenders
1 diced zuchinni
1 c. diced carrots
Saute in tortilla oil and throw into soup
1. Preheat oven to 375 degrees F. In a small dry skillet, cook oregano over medium heat, shaking pan often, until fragrant, 1-2 minutes. Transfer to a small bowl.
2. In a medium skillet, heat vegetable oil over medium heat until hot but not smoking. Add tortilla strips, a few at a time, and fry until golden brown, about 45 seconds per batch. With tongs or a slitted spoon, remove tortilla strips and drain on paper towels.
3. Rub onion and garlic with 1/2 Tbs. olive oil and place in a small baking dish. Cover tightly with aluminum foil and roast about 30 minutes, or until soft. At the same time, place tomatoes in another small baking dish and road, uncovered, about 45 minutes, or until very soft and skins are wrinkled. Remove skins from onion garlic and tomatoes. Place in a blender or food processor. Add toasted oregano and pruee until smooth.
4. In a large nonreactive suacepan, heat remaining 1 Tbs olice oil over medium heat. Add roated tomato puree and cook stirring frequently, until thickened, about 4 minutes. Add chicken stock and salt: Bring to a boil. Reduce heat to low, cover, and simmer 10 minutes to blend flavors.
5. Divide crisp tortilla strips among 6 soap bowls. Ladle hot soup int o bowls and garnish each serving with a little diced avacado and choppe cilantro. Pass lime wedges and tortilla strips at table.