Tortilla Soup Usc

1. 1

   In a heavy bottomed soup pot, heat oil over med flame and add the torillas, garlic, onions, cilantro and cook until the tortillas are soft, approx 3 -4 minutes. Add the tomato puree, bay leaf, stock and bring to a boil. Reduce heat to a slow boil and continue cooking for 1 hour.

2. 2

   Add cumin, chili powder, and whisk in tomato paste. Adjust the salt and cayenne. Strain through sieve and serve immediately. Garnish as desired.

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