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.
[ Fresh ingredients—pasilla chiles, avocados, tomatoes, cilantro and onion ]
[ Crumbled queso fresco ]
[ Boiled chiles ]
[ Toppings galore—the iceberg lettuce was surprisingly my favorite one ]
[ Extra tortilla chips ]