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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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.
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