Serves: 4
Total Calories: 588

4 (6- to 7-inch) corn tortillas cut into thin strips (1/4-inch wide)
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vegetable oil for frying tortillas, plus extra to fry pork
1/2 pound pork stew meat (from the sirloin or shoulder), cut into 1/2-inch pieces
1/2 medium white onion, finely diced
1 clove garlic (medium), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper
3 cups canned fat-free reduced-sodium chicken broth
1/3 cup canned tomato sauce
1 medium carrot, peeled and finely diced
1 medium zucchini, ends trimmed, and finely diced
1 cup fresh corn kernels (from about 1 ear) or frozen
1/2 cup finely diced celery
1/2 cup finely diced red bell pepper
1 avocado (Hass variety preferred), peeled and cut into squares
2 tablespoons , crumbled cotija cheese or queso, añejo
lime wedges

1. 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.

2. 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.

3. 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.

4. 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.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 588
Calories from Fat: 40

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Cauliflower and Pecan Soup
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Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
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Hearts of Palm Soup
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Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
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Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
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Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
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Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
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