Mexican Azteca Soup Recipe

Azteca Soup 


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


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.

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