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- 2 Yellow Onions
- 2 Jalapeno Peppers
- 1 Bulb Colossal Garlic
- 1 Lime
- 1 Bunch Cilantro
- 3 Med. Red Tomatoes
- 2 Avocados
- 3 Flour Tortillas
RECIPE:
2 medium yellow onions, diced
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
3 red tomatoes, chopped
2 avocados, halved, pitted, peeled and diced
½ cup cilantro, coarsely chopped
1 lime, cut into wedges for serving
salt and black pepper
3 flour tortillas, cut into strips and baked until crispy
1 quart chicken stock
2 tablespoons olive oil
1 cup shredded Jack cheese (optional)
Place a stockpot over medium heat and coat with the olive oil. Add the onions, garlic, jalapenos and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Cut the tortillas into ¼" strips, place them in a pan and bake at 350° for 5 minutes or until crispy.
Ladle the soup into 4 bowls and top with the diced avocado and shredded cheese
if desired. Garnish with the tortilla strips, cilantro, and lime wedges and serve.
OPTIONAL: For some extra heartiness (and protein), top with 1 ½ cups of shredded, cooked chicken.
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