Tortilla soup


1 cup minced onion
2 tbsp olive oil
4 cloves garlic, minced
2 serrano peppers, seeds removed and minced
1/2 cup minced poblano pepper
2 cups chopped tomato pulp

1 quart rich chicken stock
4 dried chile rojos
1 avocado, chopped
2 tbsp lime juice
2 day-old tortillas, cut into 1/2″ strips

1/4 cup crumbled fresh or farmer’s cheese
2 limes quartered coarse salt

How to prepare

Put the onion and oil in a kettle and put over a low flame. Cook and stir for a minute and add the garlic, serrano and poblano peppers. Cook and stir for another five minutes and add the tomato pulp. Cook and stir for another five minutes and add the chicken stock. Bring to a boil and reduce heat to a simmer. Let cook for an hour and divide among large bowls. Add the chiles rojos, avocados, tortilla strips and cheese. Serve piping hot with the limes on the side for further seasoning. Advise diners to leave dried chile in the soup until it has reached desired degree of spiciness. Servings: four.

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