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Tortilla Soup
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Serves/Makes:10 servings

  • 2 tbsp (30 ml). olive oil
  • corn tortillas cut into strips (approx. 4)
  • 1 jalapeno pepper
  • 4 cloves garlic
  • 1/2 medium onion
  • 1 lb (.5 kg). diced tomatoes with juice
  • 3 tbsp (45 ml). cumin
  • 10 cups (2350 ml) chicken stock (low salt)
  • Saute strips of corn tortillas in olive oil 15 min.
  • Process garlic, jalapeno, and onion in food processor.
  • Transfer mixture to pan and cook for another 15 min.
  • Add Tomatoes and cumin and cook another 15 min.
  • Add chicken stock.
  • Cook and reduce 20 to 25 min.
  • Put it all in the blender until smooth.
  • Garnish with:
  • Avocado
  • Crisp tortilla strips
  • Cheddar cheese
  • Cilantro
  • Cut up chicken
Using the blender at the end , with the corn tortillas, gives the soup an extra flavor. Excellent! This recipe makes a lot, maybe enough for 12?

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