Cinco de Mayo Recipe: Tortilla Soup


Casa Vega opened in 1956, making it one of the oldest restaurants still around in L.A. It's a neighborhood favorite in an area -- Sherman Oaks -- with a ton of celebrities, making it both down-home and exciting for out-of-towners. Their food is more Casa Vegan than traditionally Mexican, but it's exactly what a lot of customers want. Below we have their tortilla soup recipe, beloved by a couple generations of Angelenos.

Casa Vega Tortilla Soup
Serves 4
2 oz canola oil
1/2 cup white onion
1 tbsp chile paste
1/2 tsp cumin, garlic powder, dried oregano and salt
1/4 tsp white pepper
2 cups diced, grilled chicken breast
1 cup tomato sauce
1 liter water
1/2 cup chicken broth
1 avocado- large diced
Tortilla chips or strips
Crumbled cotija cheese

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Heat oil in a pan. Add onion and cook until translucent. Add chile paste and spices. Toss in diced chicken and tomato sauce. Pour in water and chicken broth. Top with diced avocado, tortilla strips and cotija cheese.

Make a Cinco de Mayo feast out of it with shrimp ceviche and cucumber and mezcal margaritas!

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