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Aztec Soup
Mexican Chicken Soup |
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1 quart chicken broth
2 tomatoes, roasted and peeled
2 cloves garlic, peeled
1 small white onion
2 quajillo chiles, seeded and soaked in hot water 15 minutes
4 epazote leaves (optional)
4 corn tortillas
shredded cheese
sliced avocado
Mexican crema or sour cream
oil as necessary
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Put the tomatoes, garlic, onion, chiles, and epazote in a blender with just enough of the chicken broth to allow the blades to move and make a smooth puree. Heat about 1 Tbls. of oil in a medium saucepan and fry the puree for about 15 minutes. Add the remainder of the broth and cook another 15 minutes. Add salt to taste.
Cut the tortillas into Frito-size strips and fry them in oil until crispy; drain on paper towels. Serve the soup garnished with the tortilla strips, cheese, avocado slices, and cream. Shredded, cooked chicken may also be added as a garnish.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Mexico |
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Submitted by: |
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Karen Hursh Graber
Mexico |
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| This recipe has been viewed 20338 times. |
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