![IMG_1910](https://couldihavethat.com/wp-content/uploads/2019/05/5614176590_dc67536503.jpg)
I recently came across Eva Longoria’s recipe for Tortilla Soup and I have to say, it’s better than any version I’ve tried. It has the perfect amount of flavor without being too spicy or overwhelming, and it isn’t too greasy. I found myself craving soup the other day so I cooked up my own batch of Eva’s concoction that left us with plenty of left-overs. Like most tortilla soups, the best part is piling on the toppings. This recipe called for iceberg lettuce, avocado, tortilla chips and crubled queso fresco and the combination was perfection. I used my favorite ceramic bowls that my brother made (find them on his website Ceramic Cook, here), which were the perfect size for one serving.
![IMG_1839](https://couldihavethat.com/wp-content/uploads/2019/05/5614179580_8e66d323f0.jpg)
[ Fresh ingredients—pasilla chiles, avocados, tomatoes, cilantro and onion ]
![IMG_1869](https://couldihavethat.com/wp-content/uploads/2019/05/5614177986_f5190a2e35.jpg)
[ Crumbled queso fresco ]
![IMG_1857](https://couldihavethat.com/wp-content/uploads/2019/05/5613599093_74ea4900f8.jpg)
[ Boiled chiles ]
![IMG_1925](https://couldihavethat.com/wp-content/uploads/2019/05/5613596135_b010bf906b.jpg)
[ Toppings galore—the iceberg lettuce was surprisingly my favorite one ]
![IMG_1936](https://couldihavethat.com/wp-content/uploads/2019/05/5613595665_44c236fb5a.jpg)
[ Extra tortilla chips ]