Tortilla Soup

This soup is a version of one of the best soups I've ever made - Columbian Chicken Soup. A basic broth is combined with a blend of flavors and textures for a delicious and comforting meal.

TORTILLA SOUP

• 2 Corn Tortillas, sliced and fried in vegetable oil
• Chorizo, thinly sliced
• Asparagus, lightly boiled & cut into 1" pieces
• Small White Potatoes, cubed and boiled
• Chicken Stock
• Yellow Onion, thinly sliced
• Avocado, cubed for serving)

Spicy Paste:

• 2 Garlic Cloves, made into a paste
• Parsley
• Scallions
• 1 1/2" Ginger, minced
• Lime Juice
• Chili Oil
• Sesame Oil
• Kosher Salt

I started by boiling the potatoes and the asparagus until they were al dente, and set aside. I emptied the water from the pot and warmed up with a bit of olive oil. I sauteed the thinly sliced chorizo until browned and removed. Next I de-glazed the pan with the chicken stock and brought to a simmer. I combined all of the ingredients of the paste and mashed until combined. You want this to be really flavorful as it needs to flavor the whole soup. When you are ready to eat, add potatoes, asparagus and onions and simmer until fully cooked but still crisp. Then add the chorizo and spicy paste. Top each bowl with tortilla strips and avocado and serve.