Tortilla Soup - Bravo PB

Name: Tortilla Soup - Bravo PB
Ingredients: 6 corn tortillas; Kernels sliced from 2 ears fresh corn (or 2 cups thawed frozen or drained canned corn); 3 stalks celery (diced); 1 carrot (diced); 3 shallots (chopped); 3 cloves garlic (thinly sliced); 1 1/2 teaspoons dried oregano; 1/2 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 5 roma tomatoes; 2 medium potatoes (peeled and diced); 12 cups vegetable broth ((look for Mushroom-Free broth if needed)); 10 fresh epazote leaves (sliced into strips (optional)); 2 ripe avocados (sliced, for garnish); 10 sprigs cilantro (for garnish); 1 lime (sliced into 6 wedges, for garnish)

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One of my earliest food memories is having Tortilla Soup from my grandmother’s kitchen. Corn tortillas are easily available in most supermarkets. White corn tortillas are more common than yellow...

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Ingredients

6 corn tortillas
Kernels sliced from 2 ears fresh corn (or 2 cups thawed frozen or drained canned corn)
3 stalks celery (diced)
1 carrot (diced)
3 shallots (chopped)
3 cloves garlic (thinly sliced)
1 1/2 teaspoons dried oregano
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
5 roma tomatoes
2 medium potatoes (peeled and diced)
12 cups vegetable broth ((look for Mushroom-Free broth if needed))
10 fresh epazote leaves (sliced into strips (optional))
2 ripe avocados (sliced, for garnish)
10 sprigs cilantro (for garnish)
1 lime (sliced into 6 wedges, for garnish)