This soup is phenomenal. I made it exactly as written (twice actually( and my husband and I couldn't get enough of it.
Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado
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)
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Amount per serving
- Calories: 154
- Calories from fat: 28%
- Fat: 4.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.7g
- Protein: 7.4g
- Carbohydrate: 22.5g
- Fiber: 4.2g
- Cholesterol: 5mg
- Iron: 0.9mg
- Sodium: 485mg
- Calcium: 72mg
- 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
- 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.
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