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Place oil in soup pot and heat. Cook onions and celery for 3 minutes.
Add chicken stock and simmer for 10 minutes. Add salsa and let simmer for five
minutes. Remove one cup of soup and whisk with ½ cup of sour cream. Slowly mix
sour cream and soup mixture back into pot. Stir in ½ cup of crushed nacho chips
and simmer for five minutes.
Place soup in bowls and top with one teaspoon sour cream and sprinkle with green
onions and remaining crushed nacho chips.
Enjoy!
The Blue Tortilla Soup
Soup
Recipe by:
Chef Heather Pond,
The Blue Elephant
1/2 cup diced onions
1/2 cup diced celery
1 Tb vegetable or canola oil
3 cups chicken stock
2 cups medium salsa
1/2 cup sour cream
1 cup crushed nacho chips (approx. 30)
2 green onions (for on top of soup)
4 tsp sour cream