3 ea. wide chilies dry, hydrated in warm water without seeds
1/2 c. onion, finely chopped
1/2 c. vegetable oil
1 T. garlic, finely chopped
1 c. queso fresco, crumbled
1 ea. Avocados From Mexico, sliced
1 T. cilantro, chopped
Tortilla chips to taste
In a large (deep) saucepan, heat 2 tablespoons oil on medium-high heat and the onion. Cook for 2-3 minutes and add the garlic and tomatoes. Cook for 10 minutes, remove from heat and transfer to a blender.
Add the soaked chiles to blender and blend together until a smooth puree consistency.
Add the puree through a strainer and set aside.
In the same saucepan, heat 1 tablespoon oil and the puree on medium heat. Stir constantly for 5 minutes.
Add the broth and let it boil for 2-3 minutes. Remove from the heat and add salt and pepper to taste.
Evenly distribute into 6 bowls and sprinkle cheese on top of each. Garnish with slices of avocado and cilantro. Serve with tortilla chips.
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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Wide Chile Soup
Amount Per Serving 6
Calories 340 Calories from Fat 0
% Daily Value*
Total Fat 29g 37%
Saturated Fat 6g 29%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 15mg 5%
Sodium 1320mg 57%
Total Carbohydrates 15g 6%
Dietary Fiber 5g 16%
Total Sugars 10g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.55mg 0.55%
Calcium 147mg 10%
Iron 0.74mg 4%
Potassium 400mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
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