Azteca Soup Chef John Recipes

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Azteca Soup

"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."

Ingredients :

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 1/2 cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Instructions :

Prep : 20M	Cook : 5M	Ready in : 50M

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!

Notes :

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.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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