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Recipe

Light Tortilla Soup

Name: Light Tortilla Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: Pam® Original, Canola oil spray; 12 corn tortillas, cut into strips; 3/4 cups tomato puree; 3 teaspoons onion, finely chopped; 1 teaspoon garlic, chopped; 1 liter Water; 100 grams pork rinds; 2 teaspoons chicken bouillon; 4 ancho chili peppers; 1 avocado, chopped into cubes; 1/2 cups panela cheese, grated; 3/4 cups cream, reduced in fat; 1/2 teaspoons marjoram, powdered; salt; black pepper

20 mins

Low

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PAM helps you control the amount of fat when cooking your dishes every day. When preparing this recipe with PAM your dish will be 38% less calories and 43% less fat than if you had prepared it with conventional liquid oil.

Learn more about PAM

Ingredients

4 portions

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Pam® Original, Canola oil spray
12 corn tortillas, cut into strips
3/4 cups tomato puree
3 teaspoons onion, finely chopped
1 teaspoon garlic, chopped
1 liter Water
100 grams pork rinds
2 teaspoons chicken bouillon
4 ancho chili peppers
1 avocado, chopped into cubes
1/2 cups panela cheese, grated
3/4 cups cream, reduced in fat
1/2 teaspoons marjoram, powdered
salt
black pepper

Preparation

Preheat the oven to 180 ° C.

Cook the tomatoes and liquefy them with the garlic, marjoram, once it has been liquefied, boil it with the chicken broth.

Cut the tortilla into squares and sprinkle with 4 shots of PAM® Original, bake for 10 minutes.

Cut the wide chiles with scissors in strips.

PRESENTATION

The tortillas are served in a deep dish and the hot sauce is added, garnished with cheese, cream, the wide golden and chili pepper in chunks, pork rinds and avocado.

TIPS

How to know if the avocado is ready to be consumed, if it is pressed lightly with the fingers and feels soft. One way to accelerate maturation, if you still feel hard, is to place them wrapped in newspaper.

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Light Tortilla Soup