The subtle flavors in this tortilla cilantro soup make it a perfect starter for any spicy main course. The garnish is a great addition, and really makes this appetizer complete.
Ingredients

* 2 C. peeled and diced chayote
* sea salt
* 3 Tbs. safflower or canola oil
* 3 tortilla, cut into 1/4 by 1/2 inch strips
* 3/4 C. minced white onion
* 1 clove garlic
* 2 med. tomatoes, peeled and chopped
* 3 tightly packed C. chopped cilantro
* 6 C. rich chicken broth
* 2 fresh jalapeno chiles, halved and seeded
* 2 Tbs. cornstarch
* 1/4 tsp. freshly ground white pepper
GARNISH:
* 8 oz. queso or Monterey jack cheese, diced
* 1/4 C. sour cream, thinned with milk
* fried tortilla strips

Directions

Place the chayote in a small saucepan, cover with water, salt to taste, and cook over medium to high heat about 10 minutes, until tender. Drain and set aside. In a dutch oven or large heavy-bottomed pan, heat the oil over medium to high heat and fry the tortilla strips until golden brown. Remove from the oil and drain on absorbent paper.

Add the onion and garlic to the same pot and saute until transparent, about 5 minutes, stirring frequently. Stir in the tomatoes and cook until the mixture is thickened, another 5 minutes. Blend the cilantro and cooked chayote with 3 cups broth, leaving a little texture. When the tomatoes are cooked, stir the cilantro and chayote into the pot and add the jalapenos. Dissolve the cornstarch with 1/4 cup broth, stir into the soup, and pour the remaining broth into the pot. Simmer over medium heat for 15 minutes. Add the white pepper and additional salt if needed.

Before serving, remove the jalapenos. Place the cheese on the bottom of each bowl, ladle on the soup, and top with a teaspoon of sour cream and 3 or 4 tortilla strips.