Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado

Tortilla Soup with Dried Chile, Fresh Cheese, and Avocado
Photo by Randy Mayor

Ingredients

  • ¾ cup (3 ounces) queso fresco
  • 2 cups chopped tomato
  • 6 cups fat-free, less-sodium chicken broth
  • 6 (6-inch) corn tortillas
  • 1 ¾ cups vertically sliced onion
  • 1 large lime, cut into 6 wedges
  • 1/3 cup cubed peeled avocado
  • + 4 more ingredients
    • Cooking spray
    • 1 teaspoon dried crumbled epazote leaves
    • 4 garlic cloves, peeled
    • 2 stemmed dried seeded pasilla (or 1 dried ancho) chiles

Preheat oven to 400°.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.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 m...

View full recipe at My Recipes

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