Tortilla Soup with Avocado

Pati Jinich

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Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 422
% Daily Value*
Total Fat 33g 50%
Saturated Fat 10g 50%
Trans Fat 1g  
Polyunsaturated Fat 4g  
Monounsaturated Fat 15g  
Cholesterol 51mg 17%
Sodium 1463mg 61%
Total Carbohydrates 23g 8%
Dietary Fiber 7g 28%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 12g 24%
Vitamin A 1176mg 0%
Vitamin C 17mg 0%
Vitamin D 0mg 0%
Calcium 0mg 264%
Iron 0mg 1%
Potassium 592mg 50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

  • 6 corn tortillas cut into small strips about 1” by ½”
  • Vegetable oil to make the tortilla crisps
  • 1 pound ripe tomatoes
  • 2 garlic cloves unpeeled
  • 1 quarter white onion
  • 1/2 chipotle chile in adobo sauce seeded, or to taste
  • 1 tablespoons sauce from chipotles in adobo sauce or to taste
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • A couple sprigs fresh cilantro
  • 8 oz queso fresco or famer’s cheese or feta diced or crumbled
  • 1/2 cup Mexican cream crème fraiche or sour cream
  • 2 ripe Avocados From Mexico halved, pitted, meat scooped out and diced
  • Credit: Pati Jinich

Instructions

  1. To make the tortilla crisps, preheat the oven to 350°F. Lightly grease a baking sheet.
  2. Place the tortilla pieces on the baking sheet. Gently brush the tops with oil and sprinkle with salt to taste.
  3. Bake for about 20 minutes, stirring and flipping them occasionally, until golden brown and crisp. Place in a bowl and set aside.
  4. Place the tomatoes, garlic cloves and quarter onion under the broiler (or an already heated comal or skillet set over medium heat).
  5. Roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices have started to come out. Remove from the heat.
  6. Once cool enough to handle, peel the garlic cloves and quarter the tomatoes.
  7. Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, sauce from the chipotles in adobo sauce and salt in the jar of a blender or food processor. Puree until smooth.
  8. In a large soup pot, heat 2 tablespoons oil over medium-high heat. Once hot but not smoking, pour in the tomato puree. It will sizzle and make noise and smoke.
  9. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 10 minutes, stirring occasionally.
  10. Pour in the chicken broth and add the cilantro sprigs. Once it comes to a simmer, continue simmering for another 10 to 15 minutes.
  11. Taste for salt and heat, and if desired add more sauce from chipotles in adobo.
  12. Before serving, remove the cilantro. Serve in soup bowls. Let your guests add tortilla crisps, cream, cheese and avocado.

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Nutrition Facts
Tortilla Soup with Avocado
Amount Per Serving 6
Calories 422 Calories from Fat 0
% Daily Value*
Total Fat 33g 50%
Saturated Fat 10g 50%
Trans Fat 1g  
Polyunsaturated Fat 4g  
Monounsaturated Fat 15g  
Cholesterol 51mg 17%
Sodium 1463mg 61%
Total Carbohydrates 23g 8%
Dietary Fiber 7g 28%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 12g 24%
Vitamin A 1176mg 0%
Vitamin C 17mg 0%
Vitamin D 0mg 0%
Calcium 0mg 264%
Iron 0mg 1%
Potassium 592mg 50%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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