Southwestern Tortilla Soup with Avocado recipe post

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Southwestern Tortilla Soup with Avocado

 

6 flour tortillas, chopped coarsely

2 white onions , chopped

2 garlic cloves, minced

1 red chili pepper or jalapeno, seeded and minced

1 bunch cilantro. chopped

8 tbs. vegetable oil

2 tbs. tomato paste

6 cups vegetable stock

salt and pepper to taste

1 avocado

5 1/2 ounces grated cheddar or jack cheese

 

Braise onions, garlic and half of the cilantro in

2 tbs. oil for 3 minutes. Add half of the tortillas and tomato paste, cook 1

minute longer. Pour in stock, season with salt and pepper, gently simmer for 15

minutes.

Puree soup and put through a colander, place back in pan to on low flame to

keep hot.

Dice avocado set aside.

In a skillet heat remainder of oil and fry the balance of

tortilla pieces until golden brown and crispy.

Ladle soup in bowls, top with fried tortillas, cilantro, cheese

and diced avocado.