Ingredients
1 medium onion, chopped
1 (28 ounce) can tomatoes, drained
3 Tablespoons vegetable oil
4 (6 inch) corn tortillas, coarsely chopped
4 cloves garlic, chopped
8 cups chicken stock
1 (6 ounce) can tomato paste
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon parsley, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
2 bay leaves
salt to taste
Toppings:
3 (6 inch) corn tortillas, cut into strips, sauteed in oil and drained
2 cups cooked chicken, diced
2 avocados, chopped
1 cup cheddar cheese, grated
sour cream
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Chop onions in food processor. Add tomatoes and puree until mixture is smooth. In a large pot, heat 3 tablespoons oil. Add chopped tortillas and garlic. Saute until lightly browned, about 4 minutes. Add tomato-onion puree, chicken stock, tomato paste, honey, parsley, cumin, chili powder and bay leaves. Bring to a boil. Reduce heat and cook 45 minutes. Strain through a sieve. Keep warm. Serve soup in individual bowls with assorted toppings. Serves 4.
