Ingredients:
6 (6 inch) corn tortillas
cooking spray
1 3/4 cups vertically sliced onions
4 garlic cloves, peeled
2 cups chopped tomatoes
2 stemmed dried seeded pasilla chiles ( or 1 dried ancho)
6 cups reduced-sodium fat-free chicken broth
1 teaspoon dried crumbled epazote leaves
3/4 cup queso fresco
1/3 cup cubed peeled avocados
1 large limes, cut into 6 wedges
Directions:
Preheat oven to 400F.
Cut tortillas into 1/4-inch-wide strips. Place strips on a baking sheet. Bake at 400F for 8 minutes or until golden. Set strips aside.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 7 minutes or until golden. Place onion mixture and tomato in a blender or food processor; process until smooth.
Recoat pan with cooking spray. Add chiles, and saute 60 seconds or until fragrant. Remove chiles; cool completely. Remove and discard stems; chop chiles.
Place pan over medium-high heat. Add tomato mixture, and cook 15 minutes or until mixture is very thick (consistency will resemble tomato paste), stirring frequently. Add broth and epazote; bring to a boil. Partially cover, reduce heat to medium-low, and cook 30 minutes. Strain mixture through a fine-mesh sieve over a bowl. Discard solids.
Ladle soup into bowls. Divide the cheese, tortilla strips, and avocado evenly among bowls. Sprinkle each serving with crumbled toasted chile. Serve with lime wedges.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.