Tortilla Soup

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light chicken free version using dried chiles and epizote from cooking light-

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Ingredients [?]

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  • add   2 cups chopped tomatoes
  • add   3/4 cup queso fresco
  • add   6 cups reduced-sodium fat-free chicken broth
  • add   1 3/4 cups vertically sliced onions
  • add   6 (6 inch) corn tortillas
  • add   1/3 cup cubed peeled avocados
  • add   4 garlic cloves
  • add   2 stemmed dried seeded pasilla chiles (or 1 dried ancho)
  • add   1 teaspoon dried crumbled epazote leaves
  • add   1 large lime
  • add   cooking spray


  1. Preheat oven to 400°.
  2. Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400° for 8 minutes or until golden. Set strips aside.
  3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.
  4. Recoat pan with cooking spray. Add chiles, and sauté 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.
  5. Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.
  6. Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.