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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides. | 2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed. | 3. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	10		cut	-	-	-	-
vegetable oil	1 1/2	cups		2818.74	0.0	0.0	327.0
salt	to taste			-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
cilantro leaf	1	cup		3.68	0.5872	0.3408	0.0832
tomato	2			65.52	14.1596	3.2032	0.728
onion	1			60.0	14.01	1.65	0.15
chipotle pepper adobo sauce	1	tablespoon		-	-	-	-
salt	1	teaspoon		-	-	-	-
avocado	2		peeled pitted diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.