Tortilla Soup with Pork
Ingredients
- 2 Tbs. corn oil
- 1 small red onion, chopped
- 2 large garlic cloves, minced
- 1 Tbs. finely chopped chipotle chilies in adobo
- 6 cups chicken broth
- 1 can (14 1/2 oz.) diced tomatoes with juices
- 1 1/2 cups shredded roast pork
- 4 Tbs. chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- 1 small avocado, halved, pitted, peeled and finely diced
- 1 cup broken tortilla chips
- 1 lime, cut into wedges
Directions
Make the soup baseIn a large saucepan over medium heat, warm the oil. Add the onion and garlic and sauté until the onion is softened, 4 to 5 minutes. Stir in the chili, broth and tomatoes, then stir in the pork. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover partially and simmer for 10 minutes to blend the flavors.
Finish the soup
Stir 2 Tbs. of the cilantro into the soup. Ladle into bowls and sprinkle with the remaining 2 Tbs. cilantro and the cheese, avocado and tortilla chips. Accompany with the lime wedges. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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Rated 5 out of
5
by
WGitK from
Superb Soup that you can easily adapt
Great soup recipe. Fast enough for a week night, and easy to adapt to additional ingredients. I added chopped squash, and frozen corn and peas, to up the veggie content and make it a full meal. Very colourful as a result; I wish I'd taken a photo!
Date published: 2013-09-24
Rated 5 out of
5
by
MsPia from
Fast and flavourful
Great recipe, full of flavor. I made two small changes: I used some Arrabbiata sauce that I had leftover, instead of the chopped tomatoes and also sautéed some cubed pork with the onions and garlic, instead of the shredded pork, since it was what I had on hand. Will definitely make this soup again.
Date published: 2012-06-15