Provided by: Campbell's Kitchen
It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
- 2 tablespoon olive oil
- 1 large onion , chopped (1 cup)
- 2 clove garlic , minced
- 1 teaspoon ground cumin
- 6 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
- 1 can (about 28 ounces) diced tomatoes
- 1 canned chipotle pepper in adobo sauce*, minced
- 7 corn tortilla (6-inch)
- 2 cup vegetable oil
- 2 tablespoon chopped fresh cilantro leaves
- 1 avocado , peeled, pitted and cut into cubes (about 1 cup)
- 3 medium green onion , sliced (about 1/3 cup)
- lime juice
- Heat the oil in a 4-quart saucepot over medium-high heat. Add the onions, garlic and cumin and cook for 5 minutes or until the onion is tender.
- Stir the broth, tomatoes and chipotle pepper in the saucepot and heat to a boil. Reduce the heat to low.
- Tear 5 of the tortillas into pieces. Add the tortillas to the saucepot and cook for 25 minutes.
- While the soup is cooking, prepare the fried tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Heat the oil in an 8-inch skillet over medium heat until hot. Add the tortillas and cook for 1 to 2 minutes or until they're golden. Remove with a slotted spoon and drain on paper towels. Season as desired.
- Pour half of the broth mixture into a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to the pot and stir in the cilantro. Season to taste.
- Divide the soup among 8 serving bowls. Top each bowl of soup with tortilla strips, avocado, green onion and a splash of lime juice.
- Tip: *Chipotle chili peppers in adobo sauce are sold in cans and may be found in the Mexican or ethnic food section of grocery stores.