Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

light chicken free version using dried chiles and epizote from cooking light-

Ingredients Nutrition


  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.


Most Helpful

I enjoyed this spicy soup. I didn`t have any epazote to use. Didn`t miss it. The chilies I processed with the rest of the ingredients.I didn`t need to strain it. I did cut the recipe down to serve just the 2 of us. Bad mistake because I wanted more!:( Thanks for a tasty soup!

Rita~ May 17, 2005

A little bit of effort reaps great rewards. Velvetly smooth (after straining) and the heat of the soup beautifuly counterbalanced by the avocado and queso blanco. I did add the chiles to the soup, rather than crumble them over the top--as a result the soup had some real heat--but I loved the creaminess of the soup balanced by the crisp tortilas and the chunks of avocado and the curds of cheese. Excellent, Chia!

Chef Kate May 09, 2005

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