Aztec Soup with Oaxaca Cheese

Mauricio Eggleton
If you're craving a warm soup, don't think twice and make this Aztec soup, it's finger-licking good!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup Oaxaca cheese, shredded
  • 1 cup chicken, cooked and shredded
  • 1 tomato, in thin slices
  • 1/2 cups onion, in cubes
  • 1 cup tortillas, fried, in julienne
  • 4 guajillo chiles, without veins or seeds
  • sour cream
  • 1 pinch dried oregano
  • 2 cloves garlic, finely chopped
Preparation
15 mins
Low
  • Add a splash of oil, onion, garlic, and tomato in a pot. Cook for 5 minutes or until all the ingredients are slightly golden.
  • Blend the chicken broth, the guajillo chili, and the ingredients we sautéed in the pot.
  • Blend until you achieve a homogeneous broth, strain it, and sauté it in a pot with oil.
  • Cook for 10 to 15 minutes and season with salt and pepper.
  • Serve the soup piping hot in a deep plate and finish with fried guajillo chili, fried tortilla julienne, a touch of sour cream, and shredded cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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