Tortilla Soup

C and I really like the tortilla soup at Cosina Restaurant  in Chicago. This is my version. 12-15-12  -jb

2T – olive oil
1/2 cup – onion, thinly sliced and chopped
2 cloves – garlic, finely diced

32 oz. chicken stock
1 can (14.5 oz) – diced tomatoes
1 can (14.5 oz) – red beans, drained
1 cup – frozen or canned corn
1 carrot, thinly sliced & diced
½ t – cumin
1/2t – chili powder
1T – Vegeta
Juice of ½ of a lemon or lime

2 flour tortillas, cut into strips

1 – avocado, sliced
2T – mint leaves, chopped
2T – cilantro leaves
1 pc. – green onion, diced
2T – queso fresco, shredded

Sauté onions in the olive oil for 5 minutes. Add the garlic and continue to sauté for another 5 minutes, until soft. Combine with the chicken stock and the next 8 ingredients. Simmer for 30 minutes. Add the lemon juice and avocado.

Slice the tortillas into very thin strips. Arrange on a piece of aluminum foil and toast in toaster oven. Set aside. If you don’t have a toaster oven, you can heat the tortilla strips in a skillet until they are crispy.

Ladle soup into bowls and garnish with the remaining ingredients. Top with the sliced tortillas.