Aztec Soup (Sopa Azteca)

"This is a version of tortilla soup, found in a Central American magazine called Mucho Gusto. I personally like mine with a bit of lime squeezed over it, but I'm posting the recipe exactly as written. This is also excellent (better, in my opinion) using turkey."
 
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Ready In:
45mins
Ingredients:
13
Serves:
6
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ingredients

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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

I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
 
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