Tortilla Soup - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Chef Russo made a terrific version of tortilla soup and served it with shredded chicken, shredded cheese and diced avocado to make it an especially hearty and tasty warm treat for Fall.  The combination of Southwestern flavors is interesting and delicious. Ole!

Ingredients:

4 corn tortillas
2 tsp vegetable oil
3/4 cup finely grated or pureed onion
1 minced clove of garlic
3/4 cup tomato puree
1 tbsp chopped fresh cilantro
1 1/2 tsp mild chili powder
1 tsp ground cumin
6 cups chicken stock
1 bay leaf
2 tbsp grated cheddar cheese
1/2 cup cooked chicken breast, shredded
1/2 cup diced avocado.

Preheat oven to 300 degrees.  Cut tortillas into matchsticks.  Place them on a baking sheet and toast them in the oven for about 15 minutes.  Reserve 1/2 cup of the strips for garnish.  Crush remainder of the toasted tortilla in a blender.

Heat oil in a soup pot over medium heat.  Add the onion and garlic and cook, stirring frequently for about 5 or 6 minutes.  Add tomato puree and cook for another two minutes.

Add the chicken stock, crushed tortillas and bay leaf.  Stir well, bring soup to a simmer and cook for about 25-30 minutes.  Strain soup through a sieve.

Serve the soup in heated bowls, garnished with the shredded cheese, shredded chicken and diced avocado.