Instructions
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1
Heat the olive oil in a soup pot over medium heat.
2
Add the onion and chili peppers and cook for .
3
Add the garlic and cook briefly.
4
Add the tomatoes, rice, cumin and oregano and pour in the stock.
5
Bring the liquid to a boil, lower the heat, cover the pan and simmer for .
6
Add the chick peas and cook, uncovered, for .
7
Taste for seasoning and add salt and pepper to taste.
8
Keep the soup warm while you peel and dice the avocado.
9
Serve each bowl of soup with 2-3 taco chips on top, leaving some room in the center.
10
Scatter the cheese in the center, then add the avocado dice on top as a final garnish.
11
Makes 6-8 servings
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