Prawn Tortilla Soup
2 chopped onions
I sliced red pepper
2 cloves of garlic - crushed
1 dried chipotle chilli
1 tin of tomatoes
tomatoe paste
1 litre of chicken stock
corn tortillas - sliced into thin strips and fried in oil
Prawns
chopped spring onions to garnish
chopped cilantro to garnish
sliced avocado
sour cream
1 lime
Soak chipotle chilli in 75mls of boiling water.
Sautee onions, red pepper and garlic in olive oil.
Add sprinkling of dried chilli flakes to taste.
Add tin of tomatoes, tablespoon of tomatoe paste and the chipotle chilli, sliced finely, with it's soaking water.
Add chicken stock, salt and pepper.
Bring to boil, then simmer 20 minutes.
Add prawns and cook for another 5 minutes.
To serve: Place tortilla strips at bottom of bowls, pour over the soup, top with sliced avocado, cilantro, spring onions, a dollop of sour cream and a squeeze of fresh lime!
Submitted by: Roy Emerson
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