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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 9 |
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I got this recipe from my mom's cooking book. I think it might taste good! Ingredients:
2 tablespoons unsalted butter or 2 tablespoons margarine |
1 medium yellow onion, coarsely chopped |
2 garlic cloves, minced |
1 lb ripe tomatoes, cored, seeded and coarsely chopped (about 2 cups) or 1 (1 lb) can crushed tomatoes |
6 cups chicken stock or 6 cups canned chicken broth |
1 teaspoon hot red pepper |
1/4 teaspoon hot red pepper sauce |
2 cups tortilla chips, broken into bite-size |
1 cup sour cream |
1 ripe avocado, peeled and finely diced |
1 cup shredded cheddar cheese |
Directions:
1. Melt butter in a large saucepan over moderate heat. Reduce the heat to moderately low and sauté the onion and garlic, until the onion is soft- about 5 minutes. Add the tomatoes, increase the heat to moderate and cook, uncovered, 5 minutes longer. Stir in chicken stock, marjoram and hot red sauce; bring the soup to boiling and cook, uncovered for 1 minute.
2. At this point the tortilla soup can be cooled to room temperature and stored. Refrigerate in a tightly covered container for up to 4 days. Freeze in labeled, 1 quart freezer bag (2 servings) for up to 3 months.
3. Ladle into soup bowls and garnish.
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