Azteca Soup

Azteca Soup

39
ANDRÉE 0

"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."

Ingredients

50 m {{adjustedServings}} servings 360 cals
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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  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!

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

39
  1. 45 Ratings

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I loved this soup. It's quick, easy and very tasty. For a more low fat version of the tortilla strips, I sprayed the strips with olive oil, and then baked them at 375 degrees until they got cr...

I loved this soup. I do suggest that adding chopped raw onion and bit of lime juice does just the trick. The lime juice is essential when adding chicken. Thanks Andree!

I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.