Tortilla Soup

Ingredients

• 4 corn tortillas
• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1 cup tomato concasse
• 5 cups vegetable stock
• Salt to taste
• 1/2 teaspoon crushed black peppercorns 
• 2 tablespoons fresh coriander leaves, chopped

Method

1. Cut the tortilla into long and three forth inch wide strips. Heat oil in a frying pan and deep fry the tortilla chips till brown and crisp, drain on absorbent paper and set aside.
2. Heat one tablespoon oil in a pan, add onion and garlic and sauté over medium heat for two minutes Add the tomato concasse and vegetable stock and stir well. Bring the mixture to a boil, lower the heat and simmer for ten minutes.
3. Season the soup with salt and crushed peppercorns. Place a few crisp tortillas strips in the bottom of soup bowl, pour soup over it and garnish with coriander leaves. Serve hot.

Nutrition Info