Tortilla soup can be a great starter for any meal, light and definitely healthy. It is a good alternative for weight watchers.
6 corn tortillas cut in half
Canola oil, for frying
4 cloves garlic, peeled
1 small white onion, sliced
1 (15-ounce) can whole tomatoes in juice, drained, or 3/4 pound fresh tomatoes, seeded and chopped
6 cups unsalted homemade chicken stock
1 large sprig epazote (a Mexican herb) or cilantro (optional)
1/2 teaspoon salt, or to taste
6 ounces queso fresco (a Mexican white cheese), Monterey Jack or mild cheddar cheese, grated
1 large avocado, peeled, pitted, and cut into Â½ inch cubes
1 large lime, cut into wedges
Cut tortillas into 1/4-inch-thick strips. In a saucepan, heat 1/2 inch oil over a medium flame. Â Place the tortilla strips and fry until crisp and golden brown. Transfer to paper towels to drain the excess oil.
Remove most of the oil from the pan and set aside. Using the same pan and leftover oil, add garlic and onion. Cook over medium-low heat for about 7 minutes or until golden brown. With a spatula, press garlic against side of pan to leave behind as much oil as possible.Â Transfer garlic and onion to a blender or food processor.
Puree tomatoes with garlic mixture in the blender or food processor until smooth. If you use fresh tomatoes, donâ€™t forget to strain puree to remove pieces of tomato skin. Heat the same saucepan over medium heat. Add tomato puree and stir for about 10 minutes or until it thickens to consistency of tomato paste. Pour in stock and mix in epazote; bring to a boil. Partially cover and gently simmer for 30 minutes. Add salt.
Divide cheese and avocado among warmed soup bowls. Pour broth into each bowl; top with tortilla strips and cheese. Serve with lime wedges.
Photo Courtesy Of: worththewhisk