It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
cost per recipe: $11.87
The price is determined by the national average.
tablespoons olive oil
large onion, chopped (1 cup)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Free-Range Chicken Broth or Swanson® Natural Goodness® Chicken Broth
can (28 ounces) diced tomatoes
canned chipotle pepper in adobo sauce, drained and minced
corn tortilla (6-inch)
cups vegetable oil
tablespoons chopped cilantro
cup cubed avocado
medium green onion, sliced (about 1/3 cup)
tablespoon lime juice
Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.
Stir the broth, tomatoes and pepper in the saucepan and heat to a boil. Reduce the heat to low.
Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.
While the soup is cooking, prepare the tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the vegetable oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.
Pour half the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the blended mixture into a large bowl. Repeat with the remaining broth mixture. Stir in the cilantro. Season to taste.
Divide the soup among 8 serving bowls. Top with the tortilla strips, avocado and green onion. Drizzle with the lime juice.