Beef Tortilla Soup

Ingredients:

• 1 beef Brisket Flat Half (2-1/2 to 3 1/2 pounds)
• 1 tablespoon olive oil
• 2 cups chopped onions
• 2 tablespoons ground cumin
• 2 tablespoons minced garlic
• 3 cans (14 to 14.5 ounces) unsalted beef broth
• 1 jar (16 ounces) Herdez® Casera Salsa
• 1 can (14.5 ounces) no-salt-added diced tomatoes
• 2 cups frozen corn
• 2 tablespoons hot pepper sauce
• 1/4 cup chopped fresh cilantro leaves
• Crunchy Tortilla Strips (recipe follows)

• 16 springs fresh cilantro
• 1 ripe avocado, thinly sliced
• 1/2 cup finely shredded reduced-fat Cheddar cheese

Cooking:

1. Heat oil in stockpot over medium heat until hot. Place beef Brisket in stockpot; brown evenly.  Remove brisket from stockpot; season with salt and pepper, as desired. Add onions, cumin and garlic to stock pot; cook and stir 3 to 5 minutes or until onions are crisp-tender. Return brisket, fat-side up, to stockpot. Add broth, Herdez® Casera Salsa and tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork tender.
2. To prepare the Crunchy Tortilla Strips, cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortillas strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp. Set aside to cool.
3. Remove brisket. Skim fat from cooking liquid. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Return beef to stockpot. Add corn and pepper sauce; cook 20 to 25 minutes. Stir in chopped cilantro. Season with salt and pepper, if desired.
4. Ladle soup into bowls. Garnish each serving with tortilla strips, cilantro sprigs, avocado and cheese, as desired.