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Ingredientes
- Extra virgin olive oil as needed
- 1 c. minced onion
- 2 x garlic cloves chopped
- 3 lrg tomatoes minced
- 2 c. minced celery
- 1 tsp dry oregano crushed
- 10 c. chicken or possibly vegetable broth
- 1 Tbsp. canned chipotle peppers Freshly-grnd black pepper to taste
- 7 x corn tortillas
- 1/2 lb shredded Jack cheese
- 1/4 c. chicharrones available at Latin markets
- 1 c. fresh salsa Mexican crema
- 1 x avocado peeled, minced
Direcciones
- Heat 2 Tbsp. oil in large soup pot over medium heat. Add in onion and garlic and saute/fry till onions are tender but not browned, about 6 to 8 min. Stir in tomatoes, celery and oregano. Add in broth.
- Blend peppers with some of broth and return to soup. Bring to boil. Reduce heat and simmer 20 min. Add in pepper to taste.
- Cut tortillas in strips and fry over medium-high heat in about 1/2 inch warm oil 45 seconds. Drain thoroughly on paper towels.
- When ready to serve, spoon soup into 6 or possibly 8 heat-proof soup c. or possibly bowls. Divide tortilla strips among soup c.. Place some cheese, chicharrones and salsa on top of strips. Place c. on sturdy baking sheet and broil about 6 inches from heat source till cheese melts, 3 to 4 min. Garnish with crema and avocado.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 8 servings | |
| Calories 630 | |
| Calories from Fat 375 | 60% |
| Total Fat 41.69g | 52% |
| Saturated Fat 14.63g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 528mg | 22% |
| Potassium 834mg | 24% |
| Total Carbs 16.06g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.19g | 3% |
| Protein 46.9g | 75% |
