Tortilla Soup For 2
2 corn tortillas, cut in thin strips and fried crisp
½ tablespoon oil
½ onion, finely chopped
1 clove minced garlic
1 jalapeno, seeded and finely chopped
7 ounces chopped tomatoes, canned is okay
2 cups chicken stock
Pinch of cilantro
Heat oil in saucepan, sauté onion, garlic and jalapeno over medium heat for 2-3 minutes. Stir in tomatoes, stock and cilantro. Heat through. Serve over tortilla strips in bowls with hot sauce to taste.
To make into a main dish entrée, add 2 more cups of stock and 1 cup shredded chicken. Top with diced fresh tomatoes, sliced black olives, diced avocado, shredded cheese and sour cream.