Tomato Tortilla Soup


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


1 Tablespoon parsley, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

2 bay leaves

salt to taste


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 Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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.