Sysco Imperial Peruvian-Inspired Stew, Tortilla Strips & Avocado

Directions Print

1. Place bag into a large pot of water and bring to boil then lower to simmer until fully heated.
2. Cut the tortillas in to strips about 1/4 inch thick and deep fry until golden-brown and crispy. When they come out drain well.
3. Cut the tomatoes into wedges and pick the cilantro leaves set aside.
4. Last cut the avocado into quarters and then large dice, 1 avocado quarter per bowl.
5. Ladle 8 ounces of soup into a bowl and garnish with the tortilla strips, tomatoes, avocado, and the cilantro leaves.