Tortilla Soup With Dried Chile, Fresh Cheese, And Avocado Recipe

Name: Tortilla Soup With Dried Chile, Fresh Cheese, And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400u00b0 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; saute 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 saute 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.

943

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 (6-inch) corn tortillas, Cooking spray, 1 3/4 cups vertically sliced onion, 4 garlic cloves, peeled, and more.

Yes, Tortilla Soup With Dried Chile, Fresh Cheese, And Avocado falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Soup With Dried Chile, Fresh Cheese, And Avocado

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