Traditional Vegetarian Aztec Soup Recipes

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TRADITIONAL VEGETARIAN AZTEC SOUP



Traditional Vegetarian Aztec Soup image

This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!

Provided by Chef eclectic

Categories     Onions

Time 1h45m

Yield 12 cups, 9-11 serving(s)

Number Of Ingredients 15

2 cloves of finely chopped garlic
2 cups of chopped onions
2 -4 chopped canned california chilies (Aneheim)
4 cups chopped tomatoes (pera or roma)
4 teaspoons butter
1 cup of any type tomato sauce
8 cups of rich vegetable stock
1 teaspoon green or red taco sauce (hot or mild)
1/2 teaspoon white pepper
1 teaspoon sugar
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
1/2 pint sour cream
6 ripe avocados
1/2 cup chopped onion
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese

Steps:

  • Brown garlic, onion and tomato with margarine in a stock pot.
  • Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
  • To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
  • Serves a big hungry family!

Nutrition Facts : Calories 533.2, Fat 31.9, SaturatedFat 9.5, Cholesterol 23.8, Sodium 339.8, Carbohydrate 57.7, Fiber 15.5, Sugar 7.8, Protein 12.2

AZTEC SOUP (SOPA AZTECA)



Aztec Soup (Sopa Azteca) image

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

1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 (14 ounce) can diced tomatoes
4 teaspoons chili powder
10 cups chicken broth
salt, to taste
pepper, to taste
2 cups chicken, cooked and shredded
3 corn tortillas, cut in strips
1/2 avocado, diced
1/2 cup Cotija cheese, shredded or 1/2 cup monterey jack cheese, grated
1/4 cup fresh cilantro, minced

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

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