Tortilla Soup

By chia on April 30, 2005

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 6 (6 inch) corn tortillas
    2. cooking spray
    3. 1 3/4 cups vertically sliced onions
    4. 4 garlic cloves, peeled
    5. 2 cups chopped tomatoes
    6. 2 stemmed dried seeded pasilla chiles ( or 1 dried ancho)
    7. 6 cups reduced-sodium fat-free chicken broth
    8. 1 teaspoon dried crumbled epazote leaves
    9. 3/4 cup queso fresco
    10. 1/3 cup cubed peeled avocado
    11. 1 large lime, cut into 6 wedges

Directions

  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.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.