Aztec Soup

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Elaine Kilgore 0

"This was brought to a Sunday School potluck by friends."
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2 h 12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. Put chicken breasts, bouillon, tomato past and all veggies ( coarsely chopped ) in a pot of water, Boil until veggies are soft.
  2. Take cooked chicken out. ( Put aside to cut up later into bite sixe pieces.)
  3. Strain the broth and put aside to use as chicken broth for soup.
  4. Put the rest of the ingredients into a blender. Puree all ingredients. Add puree ingredients back to broth.
  5. Add 1 cup heavy whipping cream to broth.
  6. Keep warm until served.
  7. Slice up the avacado and shred the chicken. Eat the broth with chicken, avocado, cheese and fried tortilla chips.