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Recipes

Tortilla Soup with Avocado and Mexican Cheese

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INGREDIENTS

  • 3 Tbsp. olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 Tbsp. chili powder*
  • 1 tsp. ground cumin
  • 6 corn tortillas, torn or cut into small pieces
  • 1 large tomato, chopped
  • 3 Tbsp. tomato paste
 

DIRECTIONS

  • 1

    Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring often, 5 minutes. Stir in tortillas, chili powder and cumin; cook 3 minutes, stirring once. Add tomato and tomato paste; cook 1 minute. Add broth; bring to a boil over high heat. Cover; reduce heat and simmer 30 minutes.

  • 2

    Transfer 1/3 of soup to a blender container. Cover; hold a pot holder over cover to keep hot soup from popping the cover off. Blend until soup is pureed; transfer to 2 warmed shallow serving bowls. Repeat twice with remaining soup. Garnish with cheese, avocado, tortilla chips and cilantro. Serve with lime wedges.

Tortilla Soup with Avocado and Mexican Cheese

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 6

HELPFUL HINTS

  • *For a spicier soup use chipotle or ancho chili powder.
  • Soup may be prepared in advance and chilled up to 3 days. Reheat before serving.
 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 597

Total Fat 33.6g

Saturated Fat 9.5g

Trans Fat 11.6g

Polyunsaturated Fat 2.0g

Cholesterol 26g

Sodium 1656g

Carbohydrates 62g

Protein 15g

Dietary Fiber 9g

Vitamin A 75g

Vitamin C 32g

Calcium 291g

Iron 4g