Tortilla soup is a great staple to Latin American cooking. This is both a hearty and spicy soup that can warm anyone up on a cool day. Though the chicken and avocado provide chunky goodness, it’s the tortillas that give it a slight thickness and a unique flavor.

Recipe:

Yield: 10 portions

Estimated Time of Cooking: Roughly 15-20 minutes

Ingredients:

2 quarts – Chicken stock

1 ounce – Garlic, minced

4 – Corn tortillas, toasted and crushed

2 tablespoons – Cilantro, chopped

9 ounces – Onion, pureed

9 ounces – Tomato puree

1 tablespoon – Cumin, ground

2 teaspoons – Chili powder

2 – Bay leaves

Garnish:

3 – Tortillas, cut into chunky strips

7 ounces – Chicken meat, grilled, allumette

3½ ounces – Avocado, diced

1¾ ounces – Cheddar cheese, shredded

Steps:

1. Heat a small amount of the chicken stock and smother the garlic in it.
2. Add the crushed tortillas, cilantro, and onion and tomato purees; bring to a simmer.
3. Add the remaining chicken stock, cumin, chili powder, and bay leaves. Simmer until the soup has a full flavor.
4. Strain through a medium strainer.
5. Garnish each portion of soup with cheese, tortilla strips, chicken, and avocado.

Portion 1 portion

KCAL 120

PROTEIN 11 gm

FAT 5 gm

CARB 9 gm

SODIUM 60 mg

CHOL 20 mg