Yucatan Tortilla Soup - Ends + Stems with Chef Alison

Name: Yucatan Tortilla Soup - Ends + Stems with Chef Alison
Ingredients: 4 Corn Tortillas (4” or 6” are ok); 2 Tablespoons Vegetable Oil (divided); 1 teaspoon Kosher Salt (divided); 1 Yellow Onion (divided); 2 cloves Garlic; 1 15-ounce can Diced Tomatoes; 1 teaspoon Ground Cumin; 1 bunch Cilantro; 3 Tablespoons Chili Powder (if you have a good quality one, or ancho chili powder definitely use it here); 4 cups Stock (chicken or vegetable); 2 cups Water; 8 ounces Queso Fresco; 1 Avocado (maybe 2...check your audience); 2 Limes; 1 bunch Radish (optional)

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Ingredients

4 Corn Tortillas (4” or 6” are ok)
2 Tablespoons Vegetable Oil (divided)
1 teaspoon Kosher Salt (divided)
1 Yellow Onion (divided)
2 cloves Garlic
1 15-ounce can Diced Tomatoes
1 teaspoon Ground Cumin
1 bunch Cilantro
3 Tablespoons Chili Powder (if you have a good quality one, or ancho chili powder definitely use it here)
4 cups Stock (chicken or vegetable)
2 cups Water
8 ounces Queso Fresco
1 Avocado (maybe 2...check your audience)
2 Limes
1 bunch Radish (optional)