Tomatillo Soup

Ingredients

1 head Garlic

2 teaspoons Extra Virgin Olive Oil

1 pound Tomatillos

15 ounce Chicken Broth

3 Tomatoes chopped

1 Avocado, halved,seeded, and chopped

1/2 cup fresh Cilantro

1 cup coarsely crushed tortilla chips (organic)

4 ounces Monterey Jack cheese or Chihuahua queso

1/2 teaspoon ground black pepper and salt (optional)

Directions

Preheat oven to 425 peel away outer skin from head of garlic drizzle with oil cover with foil. Remove husks from tomatillos cut tomatillos in half place cut side down on a baking pan and bake garlic and tomatillos for 20 minutes remove from oven and cool slightly. Press garlic to remove paste from individual cloves. In a blender combine half of tomatillo the garlic paste and 1 cup of chicken broth. cover blend until smooth. Transfer mixture to a saucepan add remaining ingredients chicken broth, pepper and tomatillos along with chopped tomatoes. Heat through top each soup bowl with tortilla chips, cheese, cilantro and avocado.