A truly delicious and unusual recipe for Tortilla Soup – served with cheese and avocado.

4 ripe tomatoes or 1 x 400 g tin chopped tomatoes
1 T (15 ml) canola oil
1 large onion, finely chopped
1/2 t (2,5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, sliced
6 (1 1/2 litres) cups water
2 1/2 T (37,5 ml) Ina Paarman’s Chicken Stock Powder
8 sprigs of fresh coriander
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
1-2 t (5-10 ml) sugar


1 T (15 ml) canola oil
2-3 chillies, seeded and cut into fine strips
1 x 150 g packet Doritos Sour Cream & Mild Chilli Tortilla Chips
100 g cheddar cheese, cut into 1 cm x 1 cm cubes
2 ripe avocado’s cut into blocks
Ina Paarman’s Lemon & Black Pepper Seasoning

How to
Peel and dice the fresh tomatoes. Strain in a colander and reserve the juice or if using a tin, also drain and reserve the juice for later.

Heat a large heavy based saucepan and when the base is hot add the oil, onion and Green Onion Seasoning. Saute; until onion starts browning. Add garlic and chopped tomato. Fry this mixture while stirring until it thickens and becomes concentrated for about 10 minutes.

Add the reserved tomato juice, water, Chicken Stock Powder, fresh coriander, Garlic & Herb Seasoning and sugar. Put the lid on and simmer for another 5 minutes.

Prepare the condiments. Very briefly fry the chilli strips in a small pan over low heat in the oil. Keep on one side.

To serve:

Roughly crumble the tortilla chips and place a small handful in each soup bowl. Add a heaped tablespoon of cheese cubes. Ladle the soup into bowls. Season the avocado with Lemon & Black Pepper Seasoning and place a generous spoonful in each bowl of soup. Crush a few more tortilla chips over the soup and top with strips of chilli.

By: Ina Paarman

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