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3 corn tortillas
2-1/2 cups corn oil
1 clove garlic
1 tomato
1/2 onion
6 cups chicken stock
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 cup grated Monterey jack cheese
1 avocado, sliced (optional)
1 hard-cooked egg, chopped
Cut the tortilla into narrow pie-shaped wedges. Fry in hot oil until crisp. Drain on paper towels. Pour off all but 1 tbsp. of the oil. Set the pan aside.
Puree the garlic, tomato and onion in a blender. Saute the puree in the pan with the remaining tbsp. of oil, stirring constantly, for 3 minutes. Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes.
Divide the fried tortilla strips in four soup bowls. Sprinkle 1/4 cup cheese over each. Ladle the soup over. Garnish with sliced avocado, if desired.
2-1/2 cups corn oil
1 clove garlic
1 tomato
1/2 onion
6 cups chicken stock
1/2 tsp. ground cumin
1/4 tsp. black pepper
1 cup grated Monterey jack cheese
1 avocado, sliced (optional)
1 hard-cooked egg, chopped
Cut the tortilla into narrow pie-shaped wedges. Fry in hot oil until crisp. Drain on paper towels. Pour off all but 1 tbsp. of the oil. Set the pan aside.
Puree the garlic, tomato and onion in a blender. Saute the puree in the pan with the remaining tbsp. of oil, stirring constantly, for 3 minutes. Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes.
Divide the fried tortilla strips in four soup bowls. Sprinkle 1/4 cup cheese over each. Ladle the soup over. Garnish with sliced avocado, if desired.
