AZTECA (TORTILLA CHIP) SOUP

Azteca (Tortilla Chip) Soup image

I haven't made this recipe yet, but my family loves tortilla soup when we are in Mexico. I found this recipe on the back of a tortilla chip bag.

Provided by Elcowgirl

Categories Mexican

Time 25m

Yield 1 Litre

Number Of Ingredients 12

Ingredients

3 -4 medium tomatoes
1 small white onion, chopped
2 garlic cloves
3 tablespoons vegetable oil
2/3 liter chicken broth or 2/3 liter vegetable broth
1 teaspoon parsley or 1 teaspoon cilantro
salt and pepper
4 dried pasilla peppers
1 cup monterey jack cheese, grated
1 avocado
1 cup sour cream
tortilla chips

Steps:

Place tomatoes in boiling water for about 2 minutes.
Remove tomatoes and in a food processor, blend them with the onion and garlic.
Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
Serve the grilled chillies on the side for individuals to use to their taste.

Nutrition Facts : Calories 1902.9, Fat 161.7, SaturatedFat 62.4, Cholesterol 201.8, Sodium 2887.1, Carbohydrate 68.1, Fiber 26.5, Sugar 16.9, Protein 60