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.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein