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.

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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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