Ingredients
5
5 servings
- •10 (6 inch) corn tortillas, cut into 1/2 inch strips
- •1.5 cups vegetable oil for frying
- •salt to taste
- •4 cups chicken broth
- •1 cup fresh cilantro leaves
- •2 large tomatoes
- •1 large onion
- •1 tablespoon chopped chipotle peppers in adobo sauce
- •1 teaspoon salt, or to taste
- •2 avocados - peeled, pitted and diced
Instructions
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion, and cilantro until completely puréed.
- In a saucepan, heat chicken broth, chipotle chili, and puréed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado.
Nutritional Facts
Per 5 servings
- Calories: 360
- Carbohydrate: 37g
- Fat: 21g
- Fiber: 10g
- Protein: 10g
- Sugar: 5g
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