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Tortilla Soup with Avocado Recipe

   
 

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     Tortilla Soup with Avocado

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1.5 corn tortillas
2/3 cup vegetable broth
1 cup canned, diced fire-roasted tomatoes
2 chipotle chilis in adobo sauce, chopped fine
2/3 cup store-bought hot fresh salsa
1/2 cup fresh or frozen corn kernels
1 can black beans
Salt and freshly ground pepper
1/3 ripe Hass avocado, sliced
 
1/3 cup chopped fresh cilantro

Instructions
Preheat oven to 375 F. Line a baking sheet with parchment paper. Cut the tortillas into 1/4 inch wide strips. Place in a single layer on sheet, back until golden and crisp, about 9 minutes.
Combine the broth, tomatoes, chiles, salsa, corn, and beans in a medium saucepan. Bring to a boil over high heat. Turn the heat to medium-low and simmer for 8 minutes. Season with salt and pepper. Ladle into 4 bowls. Garnish with avocado slices, cilantro, and tortilla strips.


Originally Submitted
1/3/2012





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