Aztec Soup
Created by JostLori on June 29, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 18m
- Recipe #12928
Ingredients
- 1 tablespoon oil (vegetable oil)
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can (14 ounce) diced tomatoes
- 4 teaspoons chili powder
- 10 cups chicken broth
- Salt, to taste
- Pepper, to taste
- 2 cups cooked chicken, shredded
- 3 corn tortillas (cut in strips)
- 1/2 whole avocado, diced
- 1/2 cup Cotija cheese, shredded (or 1/2 cup monterey jack cheese, grated)
- 1/4 cup fresh cilantro, minced
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: In a large pot, heat the oil and saute the garlic for 30 seconds.
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Step 3: Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
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Step 4: Add the chicken broth and bring to a boil. Add salt and pepper to taste.
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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.
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Step 6: Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
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Step 7: Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
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OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream
Nutritional Facts
- 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