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Tortilla Soup with Crisp Tortillas and Avocado Relish Recipe

Tortilla Soup with Crisp Tortillas and Avocado Relish Recipe

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Tortilla Soup with Crisp Tortillas and Avocado Relish

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Ingredients

Count

Nutrition

427

Calories

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Ingredients:

Serving

1/2 white onion
1 lb plum tomatoes
6 peeled garlic cloves
2 guajillo chilies * (about 1 oz)
2 ancho chilies * (about 1 oz)
ten 5- to 6-inch white corn tortillas
about 2 cups peanut or vegetable oil for deep-frying
8 cups chicken stock
1/2 tsp dried oregano, crumbled
1 tsp coarse salt
2 ripe california avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tbsp chopped fresh coriander sprigs
2 tsp fresh lime juice
1 tsp coarse salt
1/2 tsp coarsely crushed black peppercorns
8 fresh coriander sprigs
garnish: lime wedges

Directions:

Make soup: Preheat broiler.
Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches from heat, turning vegetables occasionally with tongs, until tomato skins are blistered and lightly charred, about 20 minutes. Cool vegetables.
While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl. Cover chilies with hot water and soak about 20 minutes, or until soft.
Drain chilies, discarding soaking liquid, and in a blender purée with vegetable mixture until smooth.
Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips. In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers 375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to paper towels to drain.
Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper towels to drain and keeping them separate from fried tortilla quarters. In a plastic bag with a rolling pin finely crush tortilla quarters.
In a 5-quart heavy kettle bring stock and chili pur e to a boil, stirring. Stir in crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally, until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary, season soup with salt and pepper.
Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well.
Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	426.73 Kcal (1787 kJ)
Calories from fat	248.78 Kcal
		% Daily Value*
Total Fat	27.64g	43%
Cholesterol	6.52mg	2%
Sodium	837.21mg	35%
Potassium	780.14mg	17%
Total Carbs	31.31g	10%
Sugars	16.32g	65%
Dietary Fiber	7.34g	29%
Protein	17.67g	35%
Vitamin C	14.3mg	24%
Iron	2.6mg	14%
Calcium	59.4mg	6%

Amount Per 100 g
Calories	121.99 Kcal (511 kJ)
Calories from fat	71.12 Kcal
		% Daily Value*
Total Fat	7.9g	43%
Cholesterol	1.86mg	2%
Sodium	239.34mg	35%
Potassium	223.02mg	17%
Total Carbs	8.95g	10%
Sugars	4.67g	65%
Dietary Fiber	2.1g	29%
Protein	5.05g	35%
Vitamin C	4.1mg	24%
Iron	0.7mg	14%
Calcium	17mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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