Tortilla Soup with Avocado and Mexican Cheese
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
- 6 cups reduced sodium chicken broth
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese
- 1 ripe avocado, peeled, seeded, cut into slices or chunks
- 1 cup broken tortilla chips or fried corn tortilla strips
- 1/4 cup chopped cilantro
- 6 lime wedges
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.
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 26mg
Sodium 1656mg
Carbohydrates 62g
Protein 15g
Dietary Fiber 9g
Vitamin A 75%
Vitamin C 32%
Calcium 291%
Iron 4%
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