This is one of the easiest and quickest soups I make. It may be quick, but it's long on flavor. I fry up the corn tortilla strips, but you could use ready-made chips. I also like to up the taste factor by putting a little bit of shredded Monterrey Jack cheese on the fried tortilla strips at the bottom of the bowl before adding the soup. The cheese melts into a nice little gooey 'surprise', adding to the different textures this soup provides. Stir in a little shredded cooked chicken to the soup for even more substance if you like. Garnish with some cubes of avocado. These flavors all work together for a heavenly bowl of soup. The colors, the textures, the flavors... it really can't be beat!!
4 corn tortillas
1 tablespoon vegetable oil (plus more for frying the tortillas)
1 small onion, chopped
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes
4 cups chicken stock
salt and pepper, to taste
small bunch cilantro, chopped
Monterrey Jack cheese, grated
Slice tortillas into 1-inch wide strips. Fry in vegetable oil until crisp, and drain on paper towelling.
In soup pot, heat 1 tablespoon oil. Add onion and garlic and cook until onions are translucent, stirring constantly, for about 3-4 minutes. Add tomatoes and chicken stock and simmer 10 minutes until soup is slightly reduced. Season with salt and pepper to taste. Add chopped cilantro, reserving small bit to garnish soup.
Place fried tortilla strips in bottom of serving bowls. Place small mound of grated cheese on strips, and ladle soup into bowls. Sprinkle with reserved chopped cilantro and garnish with cubes of avocado.