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Ingredients:
6 cups chicken stock,
1 large onion, chopped,
1 can crushed tomatoes (1 lb),
2 avocados, pitted and sliced,
8 corn tortillas, sliced thin,
12 oz. shredded cheddar cheese,
1 jalapeno pepper, sliced,
1 Tbsp. chopped cilantro,
2 Tbsp. fresh lemon juice,
2 Tbsp. extra virgin olive oil,
2 cloves garlic, crushed,
salt and pepper to taste.
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Recipe: In a heavy saucepan, heat the olive oil and saute the onion, sliced jalapeno and garlic for 3 minutes. Add the chicken broth, tomatoes and lemon juice. Season to taste and bring to a boil. Cover the tortilla soup and simmer for 20 minutes. Share the shredded cheese, sliced avocado, sliced tortilla and chopped cilantro in 8 soup bowls and pour the soup. Tip: You can add to the tortilla soup some cooked chicken meat to make it chicken tortilla soup.
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