Kelsie Stuart: Potato Pancakes/Tortilla Soup

Chiftelute de cartofi (potato pancakes):
Ingredients:
1 lb / 500 g potatoes
2 tablespoons flour
1 egg
salt
pepper (optional)
2 - 3 tablespoons lard or oil for frying
Directions:
Peel the potatoes, boil, drain and crush with the potato press, sieve or grind.
Put in a bowl, add flour, salt, pepper and beaten egg, mixing well.
Make pancakes from this mixture.
Dredge with flour and fry in oil or lard.
They may be served with sautes.


This is a recipe from my aunt and it is AMAZING!!! everyone should try it!!! It's one of my favorite meals!!!
Chicken Avocado Tortilla Soup


1/3 cup chopped onions
3 cloves garlic, peeled and chopped
¾ tsp ground cumin
¾ tsp dried oregano
¼ tsp chili powder
¼ tsp pepper
8 cups fat skimmed chicken broth
1 14 oz. can diced tomatoes
1 4 oz. can diced green chilies
1 can corn
10 6 in. wide corn tortillas
1 ½ lbs. boned skinned chicken breasts or store prepared whole chicken
1 firm avocado
2 Tbsp cilantro
Salt to taste
½ cup cheddar cheese, shredded
Sour cream


In a 5-6 quart nonstick pan over medium heat stir onion, garlic, cumin, oregano, chili powder, and pepper until fragrant, about 1 minute. Add broth, tomatoes (including juice) and green chilies. Cover and bring to a boil over high heat. Meanwhile stack tortillas and cut into 1/8 inch strips. Add to boiling broth, reduce heat, cover and simmer for 15 minutes, stirring occasionally. Rinse chicken and cut into ½ inch pieces or cut prepared chicken. Peel and pit the avocado and thinly slice. Add chicken to broth and return to a boil over high heat. Reduce heat, cover and simmer until chicken is white in center (cut to test) about 5 minutes. Stir in cilantro and salt to taste. Garnish with avocados, cheese, and sour cream. Optional: fry some thin strips of tortillas to add on top.