Tortilla Soup [Bulkbites.com]

• Servings: 6
• Time: 70 minutes

A rich tomato broth with fried tortilla strips, accompanied by cream, cheese, pasilla chili and avocado.

Nutrition

• calories: 415
• protein: 11
• carbs: 36
• fat: 28
• saturated fat: 5.37
• polyunsaturated fat: 2.43
• monounsaturated fat: 10.1
• cholesterol: 18
• sodium: 1085
• potassium: 915
• dietary fiber: 10
• sugars: 4.38
• vitamin a: 152
• vitamin c: 43
• calcium: 230
• iron: 2
• magnesium: 0
• complex carbs: 21.62
• other fats: 10.1

Ingredients

• 3 clove Garlic, raw
• 1 medium Onions, raw
• 3 medium whole Tomatoes, red, ripe, raw, year round average
• 6 cup Soup, Chicken Broth, canned, ready-to-serve
• 1 tablespoon Oil, olive, salad or cooking
• 2 sprig Epazote, raw
• 10 tortilla Tortillas, ready-to-bake or -fry, corn
• 3 pepper Peppers, pasilla, dried
• 2 avocado, NS as to Florida or California Avocados, raw, all commercial varieties
• 5.47 ounce Cheese, fresh, queso fresco
• 4.22 ounce heavy cream
• 3 fruit Limes, raw
• 1 dash Spices, pepper, black

Instructions

• Roast the garlic, onion and tomatoes. Peel the tomatoes and remove the hard parts.
• Blend the tomatoes with the garlic and onion in a food processor, adding 1/4 cup of the chicken broth if necessary.
• Heat 1 tablespoon of oil in a large saucepan over high heat. Fry the tomato puree. Let it cook for 2 minutes, lower the heat and leave it for another 5 minutes stirring continuously until it thickens.
• Add the remaining chicken broth and epazote. Boil and season to taste. Cover and cook over medium heat for 15 minutes.
• Cut the tortillas into strips. Pour oil into a small frying pan and when it is very hot, fry the tortilla strips until golden brown, giving them at least 1 turn. Remove the tortillas from the oil and remove excess oil with absorbent kitchen paper.
• Cut the chiles into 1 cm rings and remove the seeds. Also fry them in hot oil for 1 minute until crispy. Drain them and reserve them.
• Serve the broth with the tortilla strips.
• Garnish each plate with crispy chili rings, avocado cubes, strings of fresh cheese and a touch of heavy cream. Serve with halved limes.