Prep 15 mins
Cook 40 mins
This is a great tortilla soup also referred to as Aztec Soup and it tastes just like the one I get in my favorite Mexican restaurant here in Houston. I found this recipe in an old cookbook and adjusted for taste. It goes great with chicken either in the soup or out of it. Hope you enjoy it....
- 1 quart chicken broth
- 2 tomatoes (roasted and peeled)
- 2 garlic cloves
- 4 epazote leaves (Mexican Herb)
- 1 medium onion (chopped)
- 1 tablespoon vegetable oil
- 3 poblano peppers, seeded and deveined
- mild feta cheese
- 4 corn tortillas
- 1 sliced avocado
- Simmer the chicken broth.
- In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn.
- In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes.
- Add the broth, cook another 15 minutes.
- Cut the tortillas into small strips, fry in hot oil until crispy. Drain well.
- Top with cheese and avacado to taste.