Hearty, meaty and spicy, this soup is the perfect fall evening comfort food guaranteed to make the kitchen smell amazing. Salty and Mexican inspired spices combine with the crunch of the tortilla chips and tender meatiness of the pulled pork to deliver a full sensory experience. Great as a small bowl for an appetizer or a big large bowl for an entire meal.
1 hr 15 mins
1In a large, heavy pot, heat oil over moderately low heat. Add the onion, garlic, chili powder and cayenne; cook, stirring, for 5 minutes.
2Add the water, broth base, tomatoes, bay leaves, 3 tbsp. chopped cilantro leaves and 12-16 tortilla chips. Bring to a simmer. Cook, uncovered, for 30 minutes.
3Remove bay leaves. In a blender, puree the soup in batches; pour it back into the pot.
4Add the Carnitas meat, bring the soup back to a simmer, and simmer for 1 minute. Stir in the avocado.
5To serve, put the remaining tortilla strips in bowls, top with the cheese and pour in the soup. Sprinkle with the chopped cilantro, if using, and serve with the lime wedges.