A silky, gently smoky tomato and guajillo chile soup thickened with corn tortilla, brightened with lime and topped with crisp baked tortilla strips and creamy avocado. Gluten-free.
15m prep · 55m cook · 2 servings Gluten-Free
Ingredients Instructions
3 whole Corn Tortillas 3 tbsp Avocado Oil 1 whole Guajillo Chili ½ whole Onion 1 clove Garlic 6 whole Roma Tomatoes 2 cups Vegetable Broth ½ tsp Salt ½ whole Lime ½ whole Avocado
Instructions 1 Preheat the oven to 350°F (175°C), about 10 minutes. While it heats, cut 2 tortillas in half and then into 1/8-inch strips. Toss in a bowl with 1 tbsp avocado oil and arrange in a single layer on a baking sheet. 2 Bake the strips until crisp and light golden brown, 12 to 15 minutes. Remove and set aside for garnishing. 3 Meanwhile, while the strips bake, place the guajillo chile in a small saucepan with water to cover and bring to a boil, about 5 minutes. Remove from the heat and let the chile soak until soft and pliable, at least 10 minutes, then drain. 4 While the chile soaks, heat the remaining 2 tbsp avocado oil in a skillet over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent and the garlic is fragrant, 4 to 5 minutes. Tear the remaining tortilla into pieces, add to the skillet, and cook until softened, about 3 minutes. Add the tomatoes and cook, stirring, until they collapse and release their juices, 6 to 8 minutes. Remove from the heat and let cool for 5 minutes. 5 Transfer the tomato-tortilla mixture to a blender and add the drained chile and the vegetable broth. Remove the center cap of the blender lid (or leave it slightly ajar) and cover with a folded kitchen towel to let steam escape. Start on low, then blend on high until completely smooth with no visible tomato skins or tortilla bits, 1 to 2 minutes. For a very fine soup, strain it through a sieve into a saucepan. 6 Pour the soup into a saucepan, add 1/2 tsp salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until the flavors meld and the soup lightly coats the back of a spoon, 5 to 10 minutes; add a splash of water if it gets too thick. Stir in the lime juice, taste, and add more salt until the tomato flavor tastes bright rather than flat. 7 Ladle into bowls and garnish with the baked tortilla strips and avocado slices, with lime wedges on the side if desired. Estimated nutrition (per serving) Calories 420 kcal
Protein 6g
Carbs 35g
Fat 28g
Fiber 8g
Sodium 1095mg
Sugar 8g
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