Tortilla Soup

Name: Tortilla Soup
Yield: serves 6
Ingredients: 2 large tomatoes; 1 onion, peeled; 3 cloves garlic, not peeled; 2 tablespoons olive oil; 6 cups chicken broth; Salt; Olive oil for frying tortillas; 4 fresh corn tortillas, cut into thin strips; Salt; 1 avocado, pitted and chopped; 1/2 cup Mexican crema, homemade (page 102) or store-bought; 1/2 cup queso fresco or feta cheese, crumbled; 1/4 cup lightly packed fresh cilantro leaves; 2 limes, quartered

December 9, 2011

If there is a recipe that truly captures the scent and essence of Mexican cooking, this is it. There are so many reasons to love this soup. Besides being easy to make and healthful to eat, it offers deep, rich flavors brightened by fresh ingredients. This is a great soup to serve for company, because it is not only delicious, but the contrasting colors of the deep amber soup base and the bright green and white from the toppings make for a stunning presentation. It is also a conversation piece, because everyone can get involved in the assembly of their soup bowl.

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