Ingredients
2 tbsp. olive oil
1 large onion
2 clove garlic
1 tsp. ground cumin
6 c. Swanson® Chicken Broth
1 can diced tomatoes
1 canned chipotle pepper in adobo sauce
7 corn tortillas
2 c. vegetable oil
2 tbsp. fresh cilantro leaves
1 avocado
3 green onions
lime juice
Preparation
Step 1Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.Step 2Stir the broth, tomatoes and chipotle pepper in the saucepot and heat to a boil. Reduce the heat to low.Step 3Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.Step 4While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until they’re golden. Remove with a slotted spoon and drain on paper towels. Season as desired.Step 5Pour half of the broth mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.Step 6Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.
