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Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Randy Mayor
Yield 6 servings (serving size: about 3/4 cup soup, 2 tablespoons cheese, about 1 tablespoon avocado, 1/3 cup tortilla strips, about 1 teaspoon chile, and 1 lime wedge)
Epazote is a pungent wild herb frequently used in Mexican cooking and sold in Latin markets. If you can't find it, substitute two teaspoons chopped fresh cilantro.


  • 6 (6-inch) corn tortillas
  • Cooking spray
  • 1 3/4 cups vertically sliced onion
  • 4 garlic cloves, peeled
  • 2 cups chopped tomato
  • 2 stemmed dried seeded pasilla (or 1 dried ancho) chiles
  • 6 cups fat-free, less-sodium chicken broth
  • 1 teaspoon dried crumbled epazote leaves
  • 3/4 cup (3 ounces) queso fresco
  • 1/3 cup cubed peeled avocado
  • 1 large lime, cut into 6 wedges

Nutrition Information

  • calories 154
  • caloriesfromfat 28 %
  • fat 4.9 g
  • satfat 1.2 g
  • monofat 2 g
  • polyfat 0.7 g
  • protein 7.4 g
  • carbohydrate 22.5 g
  • fiber 4.2 g
  • cholesterol 5 mg
  • iron 0.9 mg
  • sodium 485 mg
  • calcium 72 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400° for 8 minutes or until golden. Set strips aside.

  3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.

  4. Recoat pan with cooking spray. Add chiles, and sauté 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.

  5. Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.

  6. Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.