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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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