Tortilla

Ingredients

• • 5 garlic cloves

  • 1/2 medium yellow onion

  • 1 bellpepper

  • 1 poblano

  • 1 Medium Avocado

  • 1 stale tortilla (corn or flour)

  • 2 eggs

  • 1 cup Monterrey Jack (shredded)

  • Lemon Juice

  • 4oz can of green chile's (diced makes it easy and less prep)

  • 10oz can of chicken broth (or veggie broth)

  • 10oz can of creamy tomato soup

  • 1 1/2 cups of water

  • 1 teaspoon Kosher Salt

  • 2 teaspoons Cumin

  • 2 teaspoons Chili Powder

  • 1 teaspoon Cayenne Pepper 

  • 4 tablespoons oil (virgin olive oil makes it a little healthier, this is actually a pretty healthy meal)

Preparation

• • Mince your garlic & onion

  • Dice up your bellpepper and poblano pepper

  • Dice up Avocado, pour lemon juice on it and store in fridge till cooking is done

  • Shred up tortilla in strips about 1/2 inch wide

NOTE: If you don't have a stale tortilla you can dry one out in the oven.  Turn your oven onto 200f and just toss it directly on the rack and leave it there while you're doing all your vegetable prep.  The end result should be a dried up tortilla that doesn't fold or bend.

Instructions

• • Heat medium sauce pan on medium heat.  Add 2 tablespoons oil, garlic, onion, fresh diced peppers, kosher salt and sweat veggies for flavor for 1-2 minutes until they soften.

  • Stir in Cumin, Cayenne, Chili Powder.  Afterwards  introduce Broth, Tomato soup and water.  At this point turn heat up a little and bring contents to a boil.

  • When boil is reached add in the green chile's and turn heat to low and simmer for 10 minutes

  • While simmering heat up a skilet (on medium heat) and add 2 tablespoons of oil (or enough to cover the bottom of the pan).

  • When skilet and oil is hot enough toss in tortilla strips and fry to your liking (I like mine when they are crispy and starting to turn brown).  When finished pull tortilla strips out onto paper towels to get oil off them.

  • 10 minutes of simmering should be complete, crack 2 eggs and toss into your soup.  Use a fork to whisk them around and break them up.  Allow eggs to cook in soup for at least 2 minutes

Plating

• • Pour soup into bowls

  • Toss in Tortilla Strips that were fried

  • Layer Monterrey Jack cheese on top of soup

  • Add Avocado on top of cheese

  • Eat