Tortilla Soup

By Howie

Ingredients

• 3 x 20 cm thin corn tortillas
• 3/4 cup tomatoes, peeled and chopped
• 1/2 cup onions, chopped
• 1 tb garlic, minced
• 1 tb maize oil
• 6 cups chicken stock
• 1 tsp ground cumin
• 1/2 tsp white pepper
• 1/2 large avacado, diced
• 1/2 cup cheddar cheese, coarsely grated

Preparation

Step 1

1) Fry tortillas (according to directions on packet) and dry on paper towels.

2) Puree tomatoes, onion and garlic together and cook in a stock pot in oil. Reduce mixture by one-quarter and pour in the chicken stock. Cook over low heat for 1/2 hour and add seasoning to taste.

3) Cut tortillas into julienne. Before serving add diced avacado and tortillas. Serve into hot soup plates and pass cheese seperately at table.

* You can prepare soup up to 2 days ahead of time, adding fresh avacado and tortillas at time of serving