Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado Recipe
Randy Mayor
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.

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)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

Preheat oven to 400°.

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.

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.

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

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.

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.

Note:

Rick Bayless,

May 2005
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