This excellent soup can be made vegetarian by replacing the chicken stock with vegetable stock. Serves 6.
This excellent soup can be made vegetarian by replacing the chicken stock with vegetable stock. Serves 6.

Aztec Tortilla Soup

Ingredients

1 medium onion - peeled and quartered
1 tbsp. canola oil
1/4 cup canola oil (for frying)
2 large avocados - pitted, the flesh cut into strips
3 dried pasilla chiles - stemmed, seeded and cut into strips
3 garlic cloves - unpeeled
3 limes - cut in half
4 ripe plum tomatoes
6 cups chicken broth
8 corn tortillas - cut into long, thin strips
salt
white pepper
1 medium onion - peeled and quartered 1 tbsp. canola oil 1/4 cup canola oil (for frying) 2 large avocados - pitted, the flesh cut into strips 3 dried pasilla chiles - stemmed, seeded and cut into strips 3 garlic cloves - unpeeled 3 limes - cut in half 4 ripe plum tomatoes 6 cups chicken broth 8 corn tortillas - cut into long, thin strips salt white pepper

Directions

1.   Heat the oil in a small saut
1. Heat the oil in a small saut
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.