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In a 4-quart Dutch oven cook onion and garlic in hot oil about 5 minutes or until tender. Stir in corn, tomatoes, squash, beans, and pork loin. Cook and stir until heated through. Chop two of the corn tortillas. Stir chopped tortillas, broth, chili powder, and cumin into mixture in Dutch oven. Cook and stir about 5 minutes or until tortillas are dissolved and meat is done. Stir in cilantro.
Meanwhile, preheat broiler. Place the remaining two tortillas on a baking sheet. Coat both sides of each tortilla with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until crisp and golden brown, turning once halfway through broiling time. Using a long knife, cut tortillas into thin strips. While still warm, gently ruffle the strips to create wavy tortilla strips. Carefully place on a paper towel; cool.
To serve, spoon soup into a serving bowl. Top with tortilla strips and avocado slices.