Azteca Soup

Azteca Soup

38 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  ANDRÉE

“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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Adjust Servings

Original recipe yields 4 to 6 servings



  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!

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Reviews (38)

Rate This Recipe


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 crispy.



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.

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Amount Per Serving (5 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 21.2 g
  • 33%
  • Carbs
  • 37 g
  • 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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Mexican Chicken Soup


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Chickpea Soup I