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Ingredientes
- 5 medium tomatoes cut in half (about 1 1/2 pounds)
- 2 (6 inch) Anaheim chiles
- 7 slices of onion (1/4 inch thick) (2 small)
- cooking spray
- 8 tortillas cut into 1/2 inch strips (can substitute tortilla chips)
- 1 Tbl fresh cilantro
- 2 tsp cumin
- 1/2 tsp sugar
- 1/2 tsp salt (I omit)
- 1/4 tsp ground pepper
- 3 (14 oz) cans chicken broth
- 1/2 cup diced avocado
- 1/2 cup shredded quesco fresco (I omit)
- cilantro sprigs
Direcciones
- Preheat broiler
- arrange tomatoes cut sides down on a foil lined baking sheet
- cut chilis in half lenghwise, discard seeds and membrances
- Place chiles skin sides up on baking sheet, flatten with hand
- Broil 15 minutes
- Peel tomatoes and chiles and place in bowl
- Place onion and garlic on baking sheet coated with cooking spray and broil 20 minutes or until browned turning after 10 minutes. Add onion and garlic to bowl
- Place tomatoes, garlic, tomatoes, and chilis in a food processor or blender until blended.
- Place tomato mixture into large pot and cook over medium heat 2 minutes stirring constantly
- Reduce heat to low and cook 6 minutes
- stir in cilantro, cumin, sugar, pepper, and broth
- bring to a boil
- cover, reduce heat and simmer 15 minutes
- Fry tortilla strips in pan
- Top soup with tortilla strips, avacado, and cilantro sprigs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 8 servings | |
| Calories 46 | |
| Calories from Fat 16 | 35% |
| Total Fat 1.84g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 355mg | 10% |
| Total Carbs 5.57g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.39g | 2% |
| Protein 2.57g | 4% |
