A Simple & Satisfying Tortilla Soup

I often serve this soup at the beginning of a dinner showcasing latín flavors, or in a big bowl and as a meal on its own. It can be vegan by omitting the chicken stock and meat. Other variations are beans and cheese; seafood lovers can replace the chicken with shrimp. For 6 to 8 servings.

Home made chicken stock

• 1 bone-in chicken breast
• 2 whole chicken wings
• 4 sprigs of fresh thyme
• 4 cloves of garlic
• 1 small onion
• 1/2 medium carrot (they’re so big down here!)
• 1 bay leaf

1. Cover all of these ingredients in a stock pot with 1 liter (about 1 and a half quarts) of water.
2. Simmer for 1 hour. Strain and reserve the chicken.
3. Discard all of the other solids.
4. Ideally, you should cool down the stock and skim the fat that rises to the surface. 

For the tomato-based soup

• 1 liter of tomato puree (passata)
• Salt and pepper to taste
• 2 tablespoons of brown sugar

Combine the tomato puree with the stock, adjust seasonings.

For the garnishes

• 6 to 8 fresh corn tortillas (plan on 1 per person)
• Cubed cooked chicken meat from the stock
• 1 avocado
• 1 bunch of cilantro leaves 
• chopped chives

1. Cut the tortillas into thin ribbons and fry in oil until golden and crispy.  
2. Follow the pictures by placing the tortilla strips into bowls, followed by the chicken (or other) and the avocado.
3. Pour the tomato soup into bowl and then garnish with (optional shredded cheese) cilantro and chives.
4. Serve immediately.