Traditional Vegetarian Aztec Soup
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This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!
- Ready In:
- 1hr 45mins
- 2 cloves of finely chopped garlic
- 2 cups of chopped onions
- 2 -4 chopped canned california chilies (Aneheim)
- 4 cups chopped tomatoes (pera or roma)
- 4 teaspoons butter
- 1 cup of any type tomato sauce
- 8 cups of rich vegetable stock
- 1 teaspoon green or red taco sauce (hot or mild)
- 1⁄2 teaspoon white pepper
- 1 teaspoon sugar
- 24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp
- 1⁄2 pint sour cream
- 6 ripe avocados
- 1⁄2 cup chopped onion
- 1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese
- Brown garlic, onion and tomato with margarine in a stock pot.
- Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
- To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
- Serves a big hungry family!
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