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Tortilla Soup with Avocado from Chef Michelle B

Tortilla Soup with Avocado from Chef Michelle B

Ingredients

Soup:
3 tablespoons olive oil
6 corn tortillas, torn into small pieces
4 garlic cloves, minced
1 large onion, chopped
1 large, ripe beefsteak tomato chopped
3 tablespoons canned tomato puree
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup cilantro with stems, chopped
8 cups chicken stock
  Salt and pepper, to taste
Garnishes:
1 avocado sliced
1/4 cup cilantro leaves
1 cup crispy fried tortillas, julienne (or tortilla chips broken up)
1 cup shredded cheddar cheese
2 limes cut in half

Cooking Instructions

1. Heat the olive oil in the Soup Pot. Sauté the tortilla pieces with the onion and garlic until tortillas soften.

2. Add the spices, cook stirring for 3 minutes.

3. Add the tomato and tomato puree, cook for 5 minutes.

4. Add chicken stock.

5. Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

6. Add all contents of soup in blender. Puree the soup until smooth.

7. Season with salt and pepper as desired.

8. Serve the soup topped with a few avocado slices, crispy tortillas, cheese and a squeeze of half a lime. Serves 4 to 6.

Recipe courtesy of Chef Michelle Bernstein and Fagor

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