ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Tomato Tortilla Soup

Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
Yield 8 servings

Ingredients

  • 5 medium tomatoes, cut in half (about 1 1/2 pounds)
  • 2 (6-inch) Anaheim chiles
  • 7 (1/4-inch-thick) slices onion
  • 2 large garlic cloves, halved
  • Cooking spray
  • 8 (6-inch) white corn tortillas, cut into 1/2-inch strips
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 cup diced ripe avocado
  • 1/2 cup (2 ounces) shredded queso fresco
  • 8 cilantro sprigs

Nutrition Information

  • calories 149
  • fat 6.8 g
  • satfat 2.1 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 5.8 g
  • carbohydrate 17.5 g
  • fiber 4.6 g
  • cholesterol 9 mg
  • iron 0.9 mg
  • sodium 490 mg
  • calcium 96 mg

How to Make It

  1. Preheat broiler.

  2. Arrange tomatoes, cut sides down, on a foil-lined baking sheet. Cut chiles in half lengthwise; discard seeds and membranes. Place chiles, skin sides up, on baking sheet; flatten with hand. Broil 15 minutes or until blackened. Remove from oven; let stand 15 minutes. Peel tomatoes and chiles; place in a small bowl. Place onion and garlic on baking sheet; lightly coat with cooking spray. Broil 20 minutes or until browned, turning after 10 minutes. Add onion and garlic to tomatoes in bowl. Discard foil.

  3. Arrange tortilla strips in a single layer on a baking sheet; coat with cooking spray. Broil 9 minutes or until lightly browned, stirring occasionally.

  4. Place tomatoes, chiles, onion, and garlic in a food processor. Process 1 minute or until blended. Spoon tomato mixture into a large saucepan; cook over medium heat 2 minutes, stirring constantly. Reduce heat to low; cook 6 minutes, stirring occasionally. Stir in cilantro and the next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Ladle 1 cup soup into each of 8 bowls; top each serving with about 6 tortilla strips, 1 tablespoon avocado, 1 tablespoon queso fresco, and 1 cilantro sprig.