Azteca Soup

36 Reviews

“This is a very popular Mexican soup. It can be served with any other Mexican dish. If you can not purchase chipotle chilies in your ethnic section of your grocery store try substituting smoked jalapenos.” - by ANDRÉE

Ingredients

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

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Metric US

Original recipe yields 4 to 6 servings

Directions

Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides.
Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
In a saucepan heat chicken broth, chipotle chili and pureed vegetables. Bring to a boil and then serve. Prior to serving, add tortillas and avocado cubes to soup or place tortillas and avocado cubes into individual serving bowls. Buen provecho!

Nutrition

Amount Per Serving (5 total)

Calories
360 cal
18%

Fat
21.2 g
33%

Carbs
37 g
12%

Based on a 2,000 calorie diet

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Reviews (36)

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BSARDELLA

Oct. 18, 2002

"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...." See more"

CHEVITOVERDE

Oct. 15, 2003

"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!..." See more"