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5
from 1 vote
Avocado & Tortilla Soup
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Soups
Cuisine:
Gluten-Free, Kid-Friendly
Ingredients
1/2
cup
onion
minced
3
cloves
garlic
roasted
1
tbsp
olive oil
15.5
oz
tomatoes in juice
diced
3
pt
chicken broth
1/4
cup
cilantro
coarsely chopped
1/2
tsp
seasoned salt with red pepper
frying oil
10
corn tortilla
day old, cut into strips
2
avocado
peeled & seeded, cubed or sliced
2
cups
queso fresco cheese
crumbled
2
lime
quartered
Instructions
In a skillet sauté onion and garlic in oil 1 to 2 minutes or until onion is transparent.
Place sautéed onion and garlic mixture with tomatoes in juice in a blender and blend for 30 to 45 seconds.
In a stockpot combine puree mixture, chicken broth, cilantro, and seasoned salt.
Bring to a boil, reduce heat and simmer 10 minutes longer.
Meanwhile, heat 1/2-inch oil in a small saucepan.
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.
Remove from oil with tongs. Drain on paper towels.
Place equal portions of cooked tortilla strips in shallow soup bowls.
Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.
Notes
Recipe courtesy of the Hass Avocado™ Board