Aztec Soup (Sopa Azteca)
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 14.79 ml vegetable oil
- 2 garlic cloves, minced
- 14.79 ml tomato paste
- 396.89 g can diced tomatoes
- 19.71 ml chili powder
- 2365.9 ml chicken broth
- salt, to taste
- pepper, to taste
- 473.18 ml chicken, cooked and shredded
- 3 corn tortillas, cut in strips
- 1 avocado, diced
- 118.29 ml Cotija cheese, shredded or 118.29 ml monterey jack cheese, grated
- 59.14 ml fresh cilantro, minced
directions
- Preheat oven to 400 degrees F.
- In a large pot, heat the oil and saute the garlic for 30 seconds.
- Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
- Add the chicken broth and bring to a boil. Add salt and pepper to taste.
- Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
- Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
- Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
- OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!