Rica has worked for us for us for 15 years and is one of my most favorite people in the entire world…she has become a second mom to me. Originally from Durango, Mexico her food is clean, fresh, and so tasty. Every time she cooks I am excited. Here is Rica’s wonderful and easy tortilla soup. It is delicious!

Serves 4

Soup:

2 cups homemade or good quality chicken stock

3 tomatoes quartered

1 jalapeno chili (including seeds)

1⁄4 white onion

1 clove garlic

1 teaspoon salt

1/2 teaspoon pepper

Tortilla Strips:

1/2 cup grape seed oil

4 small corn tortillas

Garnish:

1/2 avocado cut in large dice

4 sprigs cilantro

1/2 cup jack cheese (grated)

In a blender puree stock, tomatoes, chili with stem removed, onion, garlic, salt and pepper. Pour into a pot and heat on medium until it bubbles…then cover and simmer until tortilla strips are done.

With soup simmering, heat oil in a skillet and slice tortillas into strips about 1/2 inch thick. When oil begins to ripple, add 1/2 of the strips and fry until golden brown.

Remove from pan with tongs onto a plate lined with paper towels and repeat with next batch.

Ladle soup into a bowls. Garnish with tortilla strips, avocado, cilantro, cheese and serve.

Wine note: I prefer a clean tasting white wine with this soup. Like a Gruner Veltliner from the Wachau region of Austria or a Chardonnay that is made in stainless steel rather than oak.