Smoky Spicy Tortilla Soup

Ingredients:

1 1/2 C. already cooked Pork Roast, shredded (or any other cooked protein you’d prefer)
2 TB. Corn Oil*
1 Small Onion, chopped
2 Garlic Cloves, minced
1 – 2 TB. Chipotle Chiles (rehydrated in hot water and drained), chopped
6 C. Chicken Broth
14 1/2 oz. Can Diced Tomatoes, with their juices
4 TB. Fresh Cilantro (Coriander), rinsed, dried, and chopped
1/2 C. Queso Fresco, crumbled
1 small Avocado, halved, pitted, peeled, and chopped
1 C. Tortilla Chips, broken
1 Lime, cut into wedges

Instructions:

In a large saucepan, over medium heat, warm the oil. Add the onion and garlic, sauté until soft and translucent, about 4 to 5 minutes. Stir in the chiles, broth, and tomatoes, then stir in the pork. Raise 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 flavors.

When ready to serve, stir 2 tablespoons of the cilantro into the soup. Ladle into bowls and top with remaining cilantro, queso fresco, tortilla chips, and avocado.** Accompany with lime wedges.

Serves 4 – 6.

Adapted from cocoandchanel.wordpress.com