Tortilla Soup with Pork
Emily
ingredients
- Leftover pork roast, 1 1/2 cups shredded
- 2 Tbsp corn oil
- 1 small red onion, chopped
- 2 large garlic cloves, minced
- 1 Tbsp Chipotle chiles in adobo, finely chopped
- 6 cups chicken broth
- 1 can (14 1/2oz) diced tomatoes with juice
- 4 Tbsp fresh cilantro, finely chopped
- 1/2 cup Queso Fresco, crumbled
- 1 small avocado, halved, pitted, peeled, and finely diced
- 1 cup tortilla chips, broken
- 1 lime cut into wedges
directions
- 1
1. In a large saucepan over medium heat, warm the oil. Add the onion and garlic and saute until the onion is softened, 4-5 minutes. Stir in the chile, 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 the flavors.
- 2
2. Stir in 2 Tbsp cilantro into the soup. Ladle into bowls and sprinkle with the remaining 2 Tbsp cilantro and the cheese, avocado, and tortilla chips. Accompany with the lime wedges.
Source: Williams-Sonoma
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