Torilla Soup

By Manzanillo Sun Writer from the November 2009 Edition

This is generally found on most menus in Mexico, occasionally under the name of Aztec soup but whatever name it goes by it is delicious and satisfying.

Soup

• 1 large can chopped tomatoes with liquid

• 1 onion, chopped
• 1 garlic clove
• 3 cups chicken broth,
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1 tablespoon chopped cilantro
• 1/4 cup canola oil
• 6 tortillas

Slice tortillas into ¼ in strips and fry in hot oil until slightly brown but crisp

• Bulk or sour cream, Queso Blanco or grated cheddar, sliced avocado.

Soup

Put tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered until heated through. When serving add fried tortilla slices, queso blanco, avocado and top with a large dollop of cream. Serves 4

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