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My review
Azteca Soup
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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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Ingredients
50 m servings 360Original recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- 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!
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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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 4047 Ratings
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Most helpful positive review
10/28/2001
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
7/23/2002
I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.
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10/28/2001
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...
6/29/2003
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!
7/23/2002
I am a Latina who loves Cilantro, but this soup had a little too much. Otherwise, it was great.
10/7/2002
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 ...
3/20/2010
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 ...
11/14/2009
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 time...
11/2/2006
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 r...
10/5/2008
Absolutely great! I usually use water instead of chicken broth and I add lime juice. Wonderful result!
5/5/2003
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 ...