Oh baby! Back from D.C. and it is COLD- soup weather is here. As a matter of fact, I’ve managed to eat soup at least once a day (and sometimes twice) everyday this week.
While it’s certainly nice to come home to a pot that’s been simmering all day, I don’t always have the foresight or the time to make that happen. So I was thrilled on Sunday when I went to my friend Emily’s house for dinner and she served a spicy tortilla- tomato soup that’s delicious and dead easy to make. It was so good that I gave it a whirl the next day on my own stove. Seriously, 15 minutes is all you need for this.
(*I hope that readers will forgive the lack of multi-media here. I have yet to take a photo of soup that doesn’t come out looking like some kind of gruel. I suppose I could have made a video of me making soup… but like I said, I sometimes lack foresight.)
(adapted from Emily)
½ small onion, diced
Good glug of olive oil
4 to 6 corn tortillas, broken up into small pieces
4 to 6 cups chicken/ vegetable stock, depending on what kind of broth ratio you like
1 can tomatoes and green chiles (RO*TEL or the store brand… doesn’t matter.)
1 avocado (optional)
Heat olive oil in a sauce pan and add onions. Sauté until they become translucent and add the tortillas. Mix well. Add chicken, stock and tomatoes. Bring to a boil and simmer 10 minutes. Serve in a bowl, garnished with chunks of avocado.