Azteca Tortilla Chip Soup Recipes

AZTECA SOUP

Azteca Soup image

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.

Provided by ANDRÉE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 5

Number Of Ingredients 10

Ingredients

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ 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 chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Steps:

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.
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; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g

AZTECA (TORTILLA CHIP) SOUP

Azteca (Tortilla Chip) Soup image

I haven't made this recipe yet, but my family loves tortilla soup when we are in Mexico. I found this recipe on the back of a tortilla chip bag.

Provided by Elcowgirl

Categories Mexican

Time 25m

Yield 1 Litre

Number Of Ingredients 12

Ingredients

3 -4 medium tomatoes
1 small white onion, chopped
2 garlic cloves
3 tablespoons vegetable oil
2/3 liter chicken broth or 2/3 liter vegetable broth
1 teaspoon parsley or 1 teaspoon cilantro
salt and pepper
4 dried pasilla peppers
1 cup monterey jack cheese, grated
1 avocado
1 cup sour cream
tortilla chips

Steps:

Place tomatoes in boiling water for about 2 minutes.
Remove tomatoes and in a food processor, blend them with the onion and garlic.
Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
Serve the grilled chillies on the side for individuals to use to their taste.

Nutrition Facts : Calories 1902.9, Fat 161.7, SaturatedFat 62.4, Cholesterol 201.8, Sodium 2887.1, Carbohydrate 68.1, Fiber 26.5, Sugar 16.9, Protein 60

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