azteca soup

azteca soup
  • 10 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 1 1/2 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


  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!

03/05/2017
azteca soup, recipe PT15M PT1H 5 455 calories

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