The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Garnish:
Method
In large Dutch oven, heat 1 tbsp of the oil over medium heat; cook onion, garlic and jalapeño pepper, stirring occasionally, until softened, about 4 minutes. Add cumin, oregano, salt, coriander and pepper; cook, stirring, for 1 minute. Stir in tomatoes, 4 cups water and broth; bring to boil. Reduce heat and simmer for 20 minutes.
Meanwhile, halve tortillas; cut crosswise into 1/2-inch (1 cm) thick strips. Toss with remaining oil. Bake on rimmed baking sheet in 425 F (220 C) oven, turning once, until crisp and golden, 6 to 8 minutes.
Garnish: Ladle soup into bowls; top with avocado, radishes, cilantro and tortilla strips. Serve with lime wedges.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 838 mg
- Sugars 8 g
- Protein 5 g
- Calories 202.0
- Total fat 13 g
- Potassium 784 mg
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
%RDI
- Iron 11.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 55.0
