Light Tortilla Soup

Name: Light Tortilla Soup
Prep time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: Pam® Original, canola oil spray; 12 corn tortillas, cut into strips; 3/4 cups tomato purée; 3 teaspoons onion, finely chopped; 1 teaspoon garlic, chopped; 1 liter water; 100 grams pork rinds; 2 teaspoons granulated chicken bouillon; 4 ancho chiles; 1 avocado, chopped into cubes; 1/2 cups panela cheese, shredded; 3/4 cups sour cream, reduced fat; 1/2 teaspoons marjoram, powder; salt; pepper

PAM

PAM helps you control the amount of fat when cooking your everyday dishes. By preparing this recipe with PAM, your dish will have 38% fewer calories and 43% less fat than if you had used conventional liquid oil.

Reviewed by Editorial Team of Kiwilimón

Published: 11-09-2012

Preparation

20 mins

Low

Preheat the oven to 180°C. Cook the tomatoes and blend them with the garlic, oregano; once blended, bring to a boil with the chicken broth. Cut the tortillas into squares and spray them with 4 bursts of PAM® Original, bake for 10 minutes. Cut the ancho chiles into strips using scissors.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

The tortillas are served in a deep plate and hot salsa is added, garnished with cheese, cream, golden ancho chile in pieces, chicharrón, and avocado.

Tips

How to know if the avocado is ready to eat: if you gently press it with your fingers and it feels soft. One way to speed up ripening, if they still feel hard, is to wrap them in newspaper.

Light Tortilla Soup

Ingredients

Preparation

Nutritional information

Presentation

Tips

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