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Azteca Soup

Rated as 4.37 out of 5 Stars
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."
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Ingredients

50 m servings 360
Original recipe yields 5 servings (4 to 6 servings)

Directions

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  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.

Nutrition Facts


Per Serving: 360 calories; 21.2 37 9.6 0 1244 Full nutrition

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Reviews

Read all reviews 40
  1. 46 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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.

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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 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 ...

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...

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...

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

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 ...