Arizona Tortilla Soup
Notes: This soup comes from Donna Nordin, chef-owner of Café Terra Cotta in Tucson and Scottsdale, Arizona. Make the salsa while the soup boils.
Yield: Makes 6 servings
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Amount per serving
- Calories: 274
- Calories from fat: 53%
- Protein: 17g
- Fat: 16g
- Saturated fat: 4.1g
- Carbohydrate: 18g
- Fiber: 2.8g
- Sodium: 215mg
- Cholesterol: 15mg
- 4 corn tortillas (6 to 7 in.)
- 3 tablespoons salad oil
- 1 onion (4 to 5 oz.), peeled and finely chopped
- 1 teaspoon minced or pressed garlic
- 1 dried bay leaf
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon hot chili flakes
- 8 cups fat-skimmed chicken broth
- Salsa fresca
- 1 ripe or firm-ripe avocado (about 8 oz.)
- 1 lime (about 3 oz.)
- 3/4 cup shredded jack cheese
- Salt and pepper
- 1. Stack tortillas and cut into 1-inch-wide strips. Pour oil into a 5- to 6-quart pan over high heat. When oil is hot, add tortilla strips and stir often until crisp and lightly browned, 2 to 3 minutes. Remove from heat and, with a slotted spoon, transfer tortilla strips to towels to drain.
- 2. Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, 3 to 4 minutes. Add bay leaf, oregano, peppercorns, chili flakes, and broth. Bring to a boil over high heat and boil until reduced to about 6 cups, 20 to 25 minutes.
- 3. Meanwhile, whirl half the salsa fresca in a blender until coarsely puréed. Pit, peel, and thinly slice the avocado. Rinse lime and cut crosswise into thin slices; discard ends.
- 4. In wide soup bowls (at least 1 1/2-cup size), arrange equal portions of tortilla strips, remaining salsa, avocado slices, lime slices, and jack cheese.
- 5. Pour puréed salsa into hot soup, season to taste with salt and pepper, and ladle equally around tortilla strips and garnishes in bowls.
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