Azteca Soup recipe

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Ingredients

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Nutrition Info

359.8 calories
carbohydrate: 37 g
cholesterol: : -
fat: 21.2 g
fiber: 10.4 g
protein: 9.6 g
saturatedFat: 3.1 g
servingSize: -
sodium: 1244 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.

  2. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.

  3. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil, remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Recipe Yield

4 to 6 servings

Recipe Note

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

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