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Cooking with Chef Singh
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Posted on Feb 16 2001
TORTILLA SOUP
Make 4 Servings
Ingredients:
• 3 each Corn Tortilla small diced
•
1/2 lbs fresh tomato chopped
• 6 each garlic cloves chopped
• 1/2 cup onion chopped
• 1/2 cup corn oil
• 6 cup chicken stock or water
• 1 tsp. ground cumin
• 1/2 tsp. coriander powder
• 1/2 tsp. chili powder
• 3 pcs bay leaf
• salt and pepper to taste
• 1 pc lemon
• 1 cup tomato juice or 1 tsp. tomato paste for coloring
For garnishing:
• 1 pc avocado
• 1/2 cup sour cream
• 1/2 cup tortilla julienne crispy fried
• 1/2 cup fresh cilantro chopped
• 1 pc lemon
Method: In a cooking pot, boil oil and add bay leaf, garlic, and onion. Sautéed for 4 minutes or until golden brown. Add the cumin, coriander, and chili powder and sauté for another 5 minutes. Add the diced tomato, chopped tortilla, chicken stock, tomato juice or paste, and bring all ingredients to boil until soup begins to thicken. Add the seasoning, include lemon juice and adjust the taste.
For serving: In a serving cup, out the soup, add the avocado, sour cream, tortilla chips and chopped cilantro. Serve hot.
Cooking Trivia: If you are in a hurry, just eat your sandwich and go. Don’t even start cooking because you can’t do anything worthwhile in a hurry.
