Martha Stewart Makes Three Soups From Three Regions | Tortilla, Consommé, and Chowder

tortillas

🥗Healthier: baked tortilla strips

💰Cheaper: pita bread

Baked strips reduce fat while pita is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, while water with seasoning is budget-friendly.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: mashed peas

Cucumber adds freshness, while peas are cost-effective.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is often cheaper.

Broil one tomato for 8-10 minutes, then remove the skin and place it in a blender.

Heat a scant tablespoon of corn oil in a skillet or soup pan.

Add one medium yellow onion, coarsely chopped, and cook until translucent.

Add two cloves of coarsely chopped garlic and season with salt and pepper.

Cut assorted blue corn, corn, and flour tortillas into long strips.

Heat more oil in the same skillet and fry the tortilla strips until crispy, about 2-3 minutes.

Blend the onion and garlic mixture until smooth and thick.

Whisk in 6 cups of chicken broth and add a bouquet of cilantro and oregano in cheesecloth.

Bring to a boil, then reduce to a simmer and cook partially covered for about 30 minutes.

Prepare one ripe avocado by cutting it into strips and removing the pit.

Ladle the soup into bowls, adding avocado, finely grated red radish, lime wedges, and strips of Mexican cheese.

Top with crispy tortilla strips and cilantro leaves, ensuring a lime wedge accompanies each bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary