Azteca Soup Recipe - Allrecipes.com
Azteca Soup Recipe
  • READY IN 50 mins

Azteca Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings

Directions

  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!
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2002

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 crispy.

 
Most Helpful Critical Review
Jan 27, 2003

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

 
Oct 15, 2003

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!

 
Jan 11, 2003

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 used as a garnish only, with lime, onions etc. Adding a cup or two of chicken would be just perfect. I will prepare this in order to use my Thanksgiving "saved-over" turkey. Gracias Andre, tu sopa es digna de un soberano Azteca !!!

 
Nov 23, 2009

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 times for a heartier soup. Always topped with monterey jack cheese and tortilla strips (or chips). Always enjoyed to the last drop!

 
Oct 06, 2008

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

 
Nov 02, 2006

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 rice; add cooked and cubed chicken breast; add sliced andouille sausage; the possibilities are endless!

 
May 05, 2003

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 on top along with the avacado and tortilla strips when serving. We thought is was even better the next day.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 1244 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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