Thomas Rhodes: Chicken Tortilla Soup
About Thomas Rhodes
Born in the farming regions of central California Chef Rhodes was exposed to food and cooking at an early age. His grandparents were farmers growing walnuts and olives. He helped in the kitchen regularly when family meals were being prepared. This is where his passion for cooking began.
At 22, Chef Thomas went to study at the California Culinary Academy in San Francisco. A year later after graduating from the CCA he was able to procure a stage in France at Hotel Du Palais in Biarritz and L’Assiette Champenoise in Reims.
Upon his return, he started working up the ranks in hotels starting at the famed Palace Hotel in San Francisco. Other kitchens that Chef Thomas led were the Clift Hotel, Westin, Renaissance, and Omni Hotels.
Chef Thomas has been traveling the world all his life; his restless nature and tradition-shattering style keep him constantly involved in the culinary arts.
Chicken Tortilla Soup
In a large pan heat the olive oil and add the jalapeno, garlic and the onion. Sweat for 3 minutes. Next, add the remaining soup ingredients and bring the soup to a boil. Reduce heat and simmer 20-30 min until tortillas have dissolved. Add the salt and pepper to taste and serve.
Serve into bowls and garnish with limes, cilantro, tortilla chips and avocado.