Tortilla Soup
(note: several varieties of Gourmet's Magazine' Tortilla
soup are available at www.gourmet.com)
A low-fat version of the Mexican soup.
1 tablespoon olive oil 1 large onion, chopped 5 large garlic
cloves, chopped 8 plum tomatoes, quartered 2 ounces dried
ancho chilies*, rinsed, stemmed, seeded, torn into pieces 1
1/2 tablespoons New Mexico or regular chili powder 1
teaspoon dried oregano, crumbled 7 cups canned unsalted
chicken broth
Baked (no oil) tortilla chips Diced avocado Chopped
fresh cilantro
1/2 cup plain nonfat yogurt
*Chiles are available at Latin American markets and some
supermarkets.
Heat oil in heavy large pot over medium heat. Add onion and
garlic. Cover and cook until onion is tender, stirring
occasionally, about 10 minutes. Add tomatoes, chilies, chili
powder and oregano and cook until tomatoes begin to soften,
about 5 minutes. Stir in broth. Cover and simmer until
vegetables are very tender, about 40 minutes. Puree in
blender in batches; return to pot. (Can be prepared 3 days
ahead; refrigerate. Return soup to simmer before
continuing.)
Ladle soup into bowls. Serve, passing garnishes separately.
Serves 8.
Per serving: calories, 80; fat, 4 g; sodium, 77 mg;
cholesterol, 0 mg
Bon Appitit ... www.gourmet.com
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