INGREDIENTS
1 pkg fresh corn tortillas
1 lb. ground beef
1 cup shredded cheese (Mexican blend or queso fresco)
1/4 cup freshly chopped cilantro
1 avocado, diced
1 cup diced onion
2 large cloves minced garlic
1 15-ounce can tomatoes
1 15-ounce can red beans
1 cup corn
2 chipotle peppers
4 cups beef stock
2 cups water
vegetable oil
salt and pepper

METHOD
Preheat the oven to 350 degrees a good bit ahead of time and then cut the stack of fresh corn tortillas into 1/6's, toss those into a large mixing bowl and drizzle a little vegetable oil over those and a bit of salt. Toss everything to coat and then lay them out onto two separate baking trays and pop the trays into the preheated oven.

Next, add a splash of vegetable oil to a large, heavy bottomed soup pot and saute 1 generous cup of diced onion and 2 large minced cloves of garlic.

While you're keeping your eye on the onions, add one 15-ounce can of tomatoes to a blender and then add 2 chipotle peppers to that. Then, once the onions are soft, add those and puree everything until it is nice and smooth.

Take the chips out of the oven when they are golden brown and also use the soup pot to brown up the 1 pound of ground beef.

At this point, add the mix from the blender to the pot, add 4 cups of beef stock and 2 cups of water and bring it up to a simmer.

Once it does come up to a simmer, add the 15-ounce can of red beans, add about 1 cup of corn, and season to taste.

Ladle it into deep bowls, top it with some of the chips and finish with grated cheese, diced avocado and chopped cilantro.