Ingredients

Instructions

  1. Saute tomatoes, onion, tortillas, jalapenos, cilantro in olive oil in heavy pot. Cook until tortillas and tomatoes are soft.
  2. Add chicken stock and seasonings. Bring to boil and reduce heat and simmer for 20 minutes.
  3. Pureee soup in small batches using either a blender or imulsion type tool in the pan. Strain.
  4. Pour back in pan and reheat.
  5. Serve with crispy tortilla strips, sliced avacado, grated cheese.