Rough Creek Lodge Tortilla Soup

Soup

• 3 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, roughly chopped
• 12-15 crispy corn tortilla chips
• 4 to 6 vine ripe tomatoes, quartered
• 1 tablespoon tomato paste
• 1 tablespoon whole cumin, freshly toasted
• 2 ancho chiles, seeded
• 2 quarts chicken broth
• Kosher salt to taste

Garnish

• 1 Haas avocado, diced, for garnish
• 6 ounce grilled chicken breast, diced, for garnish
• Crispy corn tortilla chips, for garnish
• 1 cup cheddar or jack cheese, shredded
• ½ cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for garnish

Heat a large stainless-steel stock pot with the oil. Add the onion and garlic. Season with a little kosher salt. Stir. Add the crispy tortilla chips, tomatoes and tomato paste. Stir so nothing burns on the bottom of pan. Cook slowly for 3-5 minutes. Add cumin, chiles and chicken broth. Season to taste with kosher salt. Simmer 15 to 20 minutes. Remove from heat and blend. Taste and adjust seasoning. Strain through a medium strainer and keep warm until ready to serve.

To serve, place soup in soup bowl, add chicken and avocado. Top with cheese and cilantro. Squeeze lime into soup just before serving.