Soup: Ojai Valley Inn Tortilla Soup
| Yield: | 4 Servings |
| Categories: | Soups, Poultry, Tomatoes, Fruits |
| 1 1/2 | lb | Large tomatoes, quartered |
| 1 | md | Onion, quartered |
| 1/2 | c | Plus 3 tbl. vegetable oil |
| 4 | Corn tortillas, coarsely | |
| Chopped | ||
| 6 | Garlic cloves, finely | |
| Chopped | ||
| 8 | c | Chicken stock or canned |
| Low-salt broth | ||
| 1/4 | c | Tomato paste |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Ground cumin |
| 2 | ts | Chili powder |
| 2 | Bay leaves | |
| 3 | Corn tortillas, cut into | |
| 2-inch-long 1/4-inch-wide | ||
| Strips | ||
| 1 | c | Diced cooked chicken |
| 1 | Avacado, peeled, pitted, | |
| Diced | ||
| 1 | c | Shredded cheddar cheese |
| Sour cream |
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