Avocado and Tortilla Soup

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Avocado and Tortilla Soup

Prep Time: minutes
Yields: servings
Difficulty:

Ingredients

  • 1/2 cup onion minced
  • 3 cloves roasted garlic
  • 1 tablespoon olive oil
  • 1 can (15.5 oz) tomatoes in juice diced
  • 3 pints chicken broth
  • 1/4 cup cilantro coarsely chopped
  • 1/2 teaspoon seasoned salt with red pepper
  • vegetable oil for frying
  • 10 corn tortillas (day old) cut in strips
  • 2 hass avocados ripe, fresh, peeled, seeded and cubed or sliced
  • 2 cups queso fresco crumbled
  • 2 limes quartered
Difficulty:
Prepare this delicious soup for dinner tonight or stock up your freezer for a quick go-to-entrée. Just add the avocado and tortilla strips right before serving.

Mexican tortilla soup, and most all soup recipes for that matter, are even better with a delicious Hass avocado topping. Savor this warm and rich tortilla soup featuring fresh avocado, queso fresco cheese, tortilla strips, and lime juice.

Recipe and photo courtesy of Hass Avocado Board.

Directions

  1. In a skillet, sauté onion and garlic in oil 1 to 2 minutes or until onion is transparent.
  2. Place sautéed onion and garlic mixture with tomatoes in juice in a blender and blend for 30 to 45 seconds.
  3. In a stockpot, combine puree mixture, chicken broth, cilantro, and seasoned salt.
  4. Bring to a boil, reduce heat and simmer 10 minutes longer.
  5. Meanwhile, heat 1/2-inch oil in a small saucepan.
  6. 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.
  7. Remove from oil with tongs. Drain on paper towels.
  8. Place equal portions of cooked tortilla strips in shallow soup bowls.
  9. Ladle hot soup over, garnish with avocado, cheese and lime juice to taste.

Chef Notes


Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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