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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Quick and easy soup that can easily accommodate vegetarian diets. Ingredients:
1 medium chopped spanish onion |
4 garlic cloves, minced |
3 tablespoons cooking oil |
1 tablespoon chili powder |
1 tablespoon cumin |
1 tablespoon dried oregano |
4 cups chopped tomatoes |
chicken piece (optional) |
3 cups vegetable stock (or chicken stock) |
3 limes, juiced |
salt |
tortilla chips |
1/2 avocado, chuncked |
3 sprigs cilantro, chopped |
1/2 cup monterey jack cheese |
Directions:
1. Saute onion and garlic in oil till onions are translucent. Add spices (except salt) and stir a few minutes more.
2. Add tomatoes and salt (and chicken if desired). Cover and cook till tomatoes soften. Add stock.
3. Cover and simmer 15 minutes.
4. Add lime juice and more salt to taste.
5. Pour in a bowl over crumbled tortilla chips. Top with cheese, cilantro, and avocado chunks.
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