Aztec Soup
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (496.1 g)
- Calories 138.2
- Total Fat - 7.4 g
- Saturated Fat - 1.8 g
- Cholesterol - 28 mg
- Sodium - 1657.9 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 3 g
- Sugars - 2.6 g
- Protein - 8.2 g
- Calcium - 140.6 mg
- Iron - 1.6 mg
- Vitamin C - 11.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
In a large pot, heat the oil and saute the garlic for 30 seconds.
Step 3
Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
Step 4
Add the chicken broth and bring to a boil. Add salt and pepper to taste.
Step 5
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.
Step 6
Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
Step 7
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
Tips
No special items needed.
1 Reviews
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