This is an easy soup for chilly autumn and winter nights. Quick to prepare for dinner, using low sodium chicken broth, tomato soup and topped with avocado and cilantro. Plus, the fresh avocado featured in this recipe is a heart-healthy fruit that provides naturally good fats, is low in saturated fat, is cholesterol-free and sodium-free.
- 6 c. chicken broth
- 1 lb. ripe tomatoes
- 6 ea. corn tortillas, cut into small strips, about 1" by 1/2"
- 2 ea. Avocados From Mexico, diced
- 2 ea. garlic cloves, unpeeled
- 1 c. queso fresco, diced or crumbled
- 1/2 ea. chipotle chile in adobo sauce, seeded
- 1/4 ea. white onion
- 3 ea. sprigs fresh cilantro
- 4 T. vegetable oil
- 1 T. sauce from chipotles in adobo sauce, or to taste
- Salt to taste
- Non-stick cooking spray to taste
- To make the tortilla crisps, preheat the oven to 350°F. Lightly grease a baking sheet with non-stick cooking spray.
- Place the tortilla strips on the baking sheet gently brush the tops with 2 tablespoons vegetable oil and sprinkle with salt to taste.
- Bake for approximately 20 minutes, flipping occasionally, until golden brown and crisp. Place in a bowl and set aside.
- Place the tomatoes, garlic cloves and onion under the broiler and for roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices start to ooze out. Remove from the heat.
- Once cool enough to handle, peel the garlic cloves and quarter the tomatoes.
- Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, adobo sauce and salt to taste in a blender or food processor. Puree until smooth.
- In a large soup pot, heat 2 tablespoons vegetable oil over medium-high heat. Once hot but not smoking, pour in tomato puree. It will sizzle and make noise and smoke.
- Let the puree cook and thicken, changing from a bright red to a darker red and thicker consistency, for approximately 10 minutes, stirring occasionally. Adjust seasoning by adding salt to taste.
- Pour in the chicken broth and add the cilantro sprigs. Once it comes to a simmer, continue simmering for another 10 to 15 minutes.
- Taste for salt and heat, and if desired, add more sauce from chipotles in adobo.
- Before serving, remove cilantro. Evenly distribute diced avocado and cheese, then serve with crisps.