Tortilla Soup with Pork and Vegetables
Sopa de Tortilla de Cerdo y VerdurasA confetti of diced vegetables and bits of pork in a flavorful broth make a delightful soup that's as healthful as it is pretty. Crisp tortilla strips, creamy avocado, salty cheese, and tart lime juice garnish the soup to complete the nuance of taste so important in many Mexican soups.
Ingredients
Makes 4 servings
- 4 corn tortillas cut into thin strips (1⁄4-inch wide) (Fried Corn Tortilla Chips and Strips)
- Vegetable Oil for frying tortillas, plus extra to fry pork
- ½ pound pork stew meat from the sirloin or shoulder, cut into 1⁄2-inch pieces
- ½ medium white onion finely diced
- 1 medium garlic clove finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ⅛ teaspoon crushed red pepper
- 3 cups canned fat-free reduced-sodium chicken broth
- ⅓ cup canned tomato sauce
- 1 medium carrot peeled and finely diced
- 1 medium zucchini ends trimmed, and finely diced
- 1 cup corn kernels fresh (from about 1 ear) or frozen
- ½ cup finely diced celery
- ½ cup finely diced red bell pepper
- 1 avocado Hass variety preferred, peeled and cut into squares
- 2 tablespoons crumbled cotija cheese
- Lime wedges
Instructions
- Fry the tortilla strips until crisp and light brown.
- Drain on paper towels and reserve.
- This can be done up to 3 days ahead.
- Store the strips in a sealed plastic bag.
- In a large heavy saucepan, heat about 2 tablespoons oil over medium heat.
- Add the pork and sauté, stirring, until lightly browned, about 3 to 4 minutes.
- Using a slotted spoon, remove the pork to a bowl.
- Add the onion, garlic, oregano, cumin, and crushed red pepper to the pan and cook, stirring, scraping up all the brown bits on the pan bottom, until the onion is limp, 3 to 4 minutes.
- Add the broth, tomato sauce, carrot, zucchini, corn, celery, and red pepper.
- Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 10 minutes.
- Return the pork to the soup, and simmer 5 minutes.
- Ladle the hot soup into bowls.
- Top with tortilla strips, avocado, and cheese.
- Serve with lime wedges to squeeze the juice over the soup.