Recipe by ANDRÉE
"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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10 (6 inch)
corn tortillas, cut into 1/2 inch strips
1 1/2 cups
vegetable oil for frying
salt to taste
fresh cilantro leaves
chipotle peppers in adobo sauce
salt, or to taste
avocados - peeled, pitted and diced
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.
I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.
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!
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 !!!
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!
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 rice; add cooked and cubed chicken breast; add sliced andouille sausage; the possibilities are endless!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 191
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