Cooking Times

40 min
Prep Time
45 min
Cook Time
85 min
Total Time

Ingredients (15 items)

6.00 medium Corn tortillas
cut into strips
0.25 cup Vegetable oil
for frying
1.00 medium Onion
diced
4.00 cloves Garlic
minced
4.00 large Tomatoes
diced
6.00 cups Chicken broth
1.00 pepper Chipotle pepper
in adobo, minced
1.00 tsp Cumin
ground
1.00 tsp Oregano
dried
1.00 tsp Salt
to taste
0.50 tsp Black pepper
to taste
1.00 large Avocado
diced, for garnish
2.00 medium Lime
cut into wedges
0.50 cup Cilantro
chopped, for garnish
0.50 cup Crema
for serving

Instructions (15 steps)

1
Heat oil in large pot.
2
Fry tortilla strips until crispy.
5 minutes
3
Remove and drain on paper towels.
4
In same pot, Cook onion.
5 minutes
5
Add garlic and cook until fragrant.
1 minutes
6
Add tomatoes and cook until softened.
5 minutes
7
Add chicken broth.
8
Add chipotle, cumin, and oregano.
9
Bring to a boil.
10
Reduce heat and simmer.
20 minutes
11
Season with salt and pepper.
12
Place tortilla strips in bowls.
13
Ladle hot soup over strips.
14
Top with avocado and cilantro.
15
Serve with lime wedges and crema.