Avocado & Tortilla Soup
  • CourseSoups
  • CuisineGluten-Free, Kid-Friendly
Prep Time
Cook Time
Prep Time
Cook Time
  • 1/2cup onionminced
  • 3cloves garlicroasted
  • 1tbsp olive oil
  • 15.5oz tomatoes in juicediced
  • 3pt chicken broth
  • 1/4cup cilantrocoarsely chopped
  • 1/2tsp seasoned salt with red pepper
  • frying oil
  • 10 corn tortilladay old, cut into strips
  • 2 avocadopeeled & seeded, cubed or sliced
  • 2cups queso fresco cheesecrumbled
  • 2 limequartered
  1. In a skillet sauté onion and garlic in oil 1 to 2 minutes or until onion is transparent.
  2. Place sautéed onion and garlic mixture with tomatoes in juice in a blender and blend for 30 to 45 seconds.
  3. In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt.
  4. Bring to a boil, reduce heat and simmer 10 minutes longer.
  5. Meanwhile, heat 1/2-inch oil in a small saucepan.
  6. When hot, add tortilla strips a few at a time and fry, turn at least once; cook 1 to 2 minutes or until golden brown.
  7. Remove from oil with tongs. Drain on paper towels.
  8. Place equal portions of cooked tortilla strips in shallow soup bowls.
  9. Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.