Azteca Soup

Azteca Soup

39
ANDRÉE 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 360 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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!

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

39
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I loved this soup. It's quick, easy and very tasty. For a more low fat version of the tortilla strips, I sprayed the strips with olive oil, and then baked them at 375 degrees until they got cr...

Most helpful critical review

I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.

I loved this soup. It's quick, easy and very tasty. For a more low fat version of the tortilla strips, I sprayed the strips with olive oil, and then baked them at 375 degrees until they got cr...

I loved this soup. I do suggest that adding chopped raw onion and bit of lime juice does just the trick. The lime juice is essential when adding chicken. Thanks Andree!

I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.

Wow...what a recipe! I brings back happy memories for me. It is nice, easy and quick to prepare. I did not use as much oil as recommended...the amount of cilantro was a bit much, it should be ...

I used some canned substitutes and it was still great...drained diced tomatoes instead of fresh and canned diced chilles instead of adobo. I also added canned black beans and corn a couple time...

Absolutely great! I usually use water instead of chicken broth and I add lime juice. Wonderful result!

LOVED IT! Exactly the soup recipe I have been looking for the past 3 years! SO easy to make and great leftover (if there are any!!) A couple of variations to try: add 2 T uncooked long-grain r...

We loved this soup. I sprayed the tortillas with cooking spray and baked them and they turned out perfect. I also added some shredded chicken to the soup and sprinkled a little cheddar cheese ...

I loved this recipe! I followed it to the T except for I used tostada shells instead of frying my own tortillas. I also sprinkled a little extra cumin in for a little different taste. Next time ...