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
Equipment List
