Tortilla Soup with Avocado and Cilantro

Name: Tortilla Soup with Avocado and Cilantro
Yield: serves 4
Ingredients: 1 1/2 sprouted-corn tortillas, such as Food for Life; 2/3 cup low-fat, low-sodium chicken broth; 1 cup diced fire-roasted tomatoes, such as Hunt’s; 2/3 cup store-bought hot fresh salsa, such as Santa Barbara; 1/2 cup fresh or frozen corn kernels; 1 cup shredded skinless breast meat from a rotisserie or roast chicken; Salt and freshly ground black pepper; 1/3 ripe Hass avocado, sliced; 1/3 cup chopped fresh cilantro

December 9, 2011

I must admit that I didn’t realize at first that tortilla soup was an American favorite, but it slowly dawned on me. One of my favorite hotels serves it, there is a movie called Tortilla Soup, and when I asked my Twitter peeps about soups, it came up over and over. Its origins are Mexican, but it has become Americanized over the years. In Mexico City, this soup is made simply with roasted tomatoes, chiles, chicken broth, and corn tortillas. This version is true to the original, with a few additions.

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