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

Aztec Tortilla Soup


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
white pepper


1. Heat the oil in a small saut
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