December 10th, 2018
4 cloves of garlic – crushed, peeled
1 yellow onion – peeled, halved, sliced
1 pinch salt
1 can 365 fire-roasted tomatoes
1 tablespoon red chili
1 tablespoon dried oregano
1 tablespoon taco seasoning
48 oz. 365 chicken stock
365 goat cheese
365 tortilla chips
Heat oil in soup pot. Add onion and lightly caramelize. Add garlic and a pinch of salt. Cook for another minute longer until garlic has softened.
Combine onion and garlic with tomatoes, red chili, oregano and taco seasoning. Puree. Heat soup back to medium high. Add tomato puree. Allow to cook and reduce to a tomato paste consistency.
Add chicken stock. Bring to a simmer and reduce ¼ way down the pot.
When done, season to taste with salt. Ladle into soup bowls and garnish with tortilla chips, goat cheese and avocado. Add a sliced lime on the side for squeezing.