Calolea’s Weblog

Soup:

2 Tablespoons Calolea olive oil
6 Cloves chopped garlic
1 Cup finely diced onion
1 Cup fresh, chopped tomatoes
1 Tablespoon cilantro
1 Tablespoon cumin powder
1 Teaspoon chili powder
2 Cups tomato puree
2 Quarts chicken stock
Salt and pepper to taste

Garnish:

1 Cup diced chicken 
1 Cup diced avocado 
1/2 Cup shredded cheddar cheese 
1 Cup corn tortillas, cut in strips of 1/4 inch by 1 inch and deep-fried

To Prepare:

Heat olive oil in large fry pan; sauté garlic, onion and fresh tomatoes. Add cilantro, cumin, chili powder and tomato puree with chicken stock and bring to a boil. Add salt and cayenne 
pepper to taste. Simmer and allow spices to blend.

Garnish bowls of soup with diced chicken, avocado and cheddar cheese. Before serving, top each  bowl with crisp tortilla strips.

Serves 12