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Thursday, 04 September 2008 06:57 |
Ingredients:
- 1 or 2 Tbs butter
- ½ small onion
- 4 or 5 tomatoes
- 1 Tbs sugar
- 1 tsp KnorrSuiza (brand) or any brand chicken bullion
- corn tortillas cut into strips
- monterrey jack cheese, or similar
- sour cream
- canned chipotle peppers
- 4 or 5 cups water
- oil
Instructions:
- In a pot clarify onions (cut in pieces), and butter
- Add tomatoes (cut in quarters)
- When tomatoes are starting to become tender, add water and bullion
- When fully cooked, use a blender to puree the tomatoes, and strain them back into the pot (add 1-2 Tbs of oil to the pot before returning tomatoes) with a seive
- cook for a little while, and add salt to taste
- Fry the tortillas in oil and dry them on a paper towel
Presentation:
- When the soup is done, serve in a bowl adding tortillas, sour cream, pieces of cheese, and chipotle cut in small pieces. ( you can add 1 chipotle pepper to the tomates when you puree it in the blender if you like it a little more spicy)
- If wanted, add some pieces of avocado as well
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