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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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.