How to Make the Perfect Aztec Soup According to Experts

The famous aztec soup, also known as tortilla soup, is a real delight, characterized by a unique mix of textures and flavors, resulting in a delicious, comforting soup perfect for any day of the week. Although not much is known about its origin, it is said to have originated in the state of Tlaxcala. Nowadays, aztec soup is made with a tomato broth seasoned with epazote and dried chilies, then fried tortilla strips are added and topped with cheese, sour cream, avocado, chicharrón, and fried chilies. So don’t think twice and learn how to prepare an authentic aztec soup with tips from chef Yamilette González, chef coordinator at kiwilimón. You can also read: Children of corn: corn dough in Mexican drinks and dishesHow to make the perfect aztec soup?If you want to cook the traditional aztec soup like an expert, pay close attention to these tips: 1. Roast the ingredients The main secret to making the best tortilla soup is to roast the tomatoes, garlic, and onion until they soften. Remember that if the tomatoes are not roasted properly and remain firm, the aztec soup will have an acidic taste. 2. Choose the right tomatoes Chef Yamilette advises us to choose ripe tomatoes, as they will give a more delicious flavor to the soup. 3. Don’t forget to sauté the broth When sautéing the tomato broth, the pot should be over medium-low heat, as if the flame is too high, the sauce will evaporate quickly. 4. Epazote is your best friend This aromatic herb is known for adding fantastic flavor to all kinds of dishes; however, it can also make them bitter, so the chef recommends adding the epazote 5 minutes before cooking is finished. 5. Use old tortillas The expert points out that tortillas from the previous day absorb less oil, so take them out of the fridge, cut them into strips, and let them dry for a while; they will then be ready to fry! With these tips, at kiwilimón we are sure that your aztec soup will have an unmatched flavor and become a classic in your kitchen. You can also read: What was eaten in pre-Hispanic Mexico? The best aztec soup recipeNow that you know the secrets of a chef, roll up your sleeves and prepare our recipe for tortilla soup, it's the best of all! Ingredients Sufficient vegetable oil, for frying the tortillas3 cups of corn tortillas, in strips2 garlic cloves1/4 onion6 tomatoes, quartered5 pieces of pasilla chili, cleaned and deveined5 pieces of guajillo chili, cleaned and deveined1/4 cup of epazote1 cup of chicken broth, for the broth2 tablespoons of vegetable oil, for the broth2 1/2 cups of chicken brothto taste saltto taste pepperto taste sour cream, for servingto taste panela cheese, for servingto taste avocado, for servingsufficient epazote, for garnishInstructions 1. Fry the strips of corn tortilla in a saucepan over medium heat. Remember to fry the strips in small batches. Drain on absorbent paper and set aside. 2. Roast the tomatoes, garlic, and onion in a large skillet or griddle. Remove when the ingredients take on a dark color. 3. Roast the pasilla and guajillo chilies over low heat for a couple of minutes, stirring constantly. 4. Blend the tomatoes, garlic, onion, chilies, and chicken broth until you get a thick sauce. 5. Pour the vegetable oil into a saucepan, then add the broth and more chicken broth. 6. Season with salt and pepper and cook over low heat for 15 minutes. 5. Add the epazote during the last 5 minutes of cooking. 6. Once the aztec soup is ready, pour the broth into a deep plate and add the tortilla strips, sour cream, panela cheese, avocado, and epazote leaves. You can also read: The evolution of the corn tortilla, from ancient times to the present