Tortilla Soup Name: Nathalie Alcantara Base: Fort Drum NY Recipe: 1 cup Corn Oil 9 Corn Tortillas , cut into strips 1/4 inch wide and 1 inch long 4 oz. Manchego cheese or Monterrey Jack, cubed ¼ cup sour cream 1 avocado, peeled and cubed Soup: 2 packets Powdered Chicken Bouillon 1 packet Sazón Goya with Cilantro and Tomato 2 can (8 oz.) Tomato Sauce 1 whole Guajillo Chile 4 sprigs cilantro, roughly chopped Heat oil in skillet over medium-high heat and fry the Tortilla strips, in batches, until crispy and golden brown. Remove with slotted spoon onto absorbent paper. Set drained Tortilla and chile strips aside. In saucepan on medium-high combine Bouillon and Sazón with 4 cups of water and bring to boil. Stir in Tomato Sauce and Guajillo Chile. Return to boil, lower heat and simmer 5 minutes. Stir in cilantro just before serving. Put some Tortilla strips and cubed cheese on bottom of each soup bowl and ladle in soup. Serve with remaining condiments on the side.