AZTECA SOUP
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
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
Provided by Emilie Baltz
Categories Non-Alcoholic Food Processor Chocolate Cocktail Party Valentine's Day Coconut Jalapeño Drink
Yield Makes 2 drinks
Number Of Ingredients 18
Steps:
- Make the coconut sea salt:
- In a food processor, process the coconut flakes and salt until fully combined, about 1 minute-the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
- Make the chile elixir:
- In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
- Make the vanilla elixir:
- In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half-note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
- Make the Azteca:
- Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
- In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.
SOPA AZTECA
After graduating college, I loafed around in Mexico for a few months. I rented a little apartment above the garage of a wonderful Mexican family who took me under their wing. The mother made this very flavorful sopa Azteca with interesting textures. It was my favorite dish of the whole trip. I had to watch her make this soup and literally count out all the ingredients because she made this soup from her heart, not from a recipe.
Provided by Tiffany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
- Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
- Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
- Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
- Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.
Nutrition Facts : Calories 388 calories, Carbohydrate 34.9 g, Cholesterol 20.5 mg, Fat 28.4 g, Fiber 11.2 g, Protein 6.1 g, SaturatedFat 7.1 g, Sodium 364 mg, Sugar 7.3 g
AZTEC SOUP (SOPA AZTECA)
This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey.
Provided by Jostlori
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large pot, heat the oil and saute the garlic for 30 seconds.
- Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
- Add the chicken broth and bring to a boil. Add salt and pepper to taste.
- Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
- Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
- Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
- OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
Nutrition Facts : Calories 199.9, Fat 11.1, SaturatedFat 3.5, Cholesterol 11.6, Sodium 1429.8, Carbohydrate 13.2, Fiber 3.5, Sugar 4.1, Protein 12.6
ENCHILADAS AZTECAS
Make and share this Enchiladas Aztecas recipe from Food.com.
Provided by Toby Jermain
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Toss shredded cheeses together, and set aside.
- In a medium saucepan, combine butter and flour over medium heat.
- Cook, stirring frequently, until bubbly.
- Whisk in milk and chicken broth, and continue whisking until smooth.
- Add spices and half of the mixed cheeses, and stir until cheese is melted and sauce is smooth.
- Continue cooking, stirring frequently, until thickened.
- Add chicken, olives, tomato, onions, and green chiles, adjust seasonings to taste, and set aside to cool.
- Dip each tortilla in hot oil to soften.
- Place about one third cup of chicken mixture on each tortilla, and roll up tightly.
- Place seam side down in a lightly oiled 9"x13" baking dish.
- Top with remaining cheese, and bake at 350 degrees F for 25-30 minutes or until heated through and cheese is bubbly.
- Enchiladas can be frozen before final topping with cheese.
- Thaw completely before topping with cheese and baking.
Nutrition Facts : Calories 1136.3, Fat 75.2, SaturatedFat 44.2, Cholesterol 251.4, Sodium 2544.4, Carbohydrate 46.6, Fiber 6, Sugar 4.1, Protein 69.8
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