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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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light chicken free version using dried chiles and epizote from cooking light- Ingredients:
6 (6 inch) corn tortillas |
cooking spray |
1 3/4 cups vertically sliced onions |
4 garlic cloves, peeled |
2 cups chopped tomatoes |
2 stemmed dried seeded pasilla chiles (or 1 dried ancho) |
6 cups reduced-sodium fat-free chicken broth |
1 teaspoon dried crumbled epazote leaves |
3/4 cup queso fresco |
1/3 cup cubed peeled avocado |
1 large lime, cut into 6 wedges |
Directions:
1. Preheat oven to 400°.
2. Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400° for 8 minutes or until golden. Set strips aside.
3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.
4. Recoat pan with cooking spray. Add chiles, and sauté 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.
5. Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.
6. Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.
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