Delicious Aztec Soup

Tortilla soup or Aztec soup has its origins in Tlaxcala. It is a dish made with tomato broth, pasilla chili, garlic, onion, and a touch of fresh epazote. It is served with fried corn tortilla strips and accompanied by fresh cheese and cream.
Ingredients
1
Servings
  • 2 cloves garlic, for the broth
  • 1/2 white onions, for the broth
  • 4 tomatoes, roasted, for the broth
  • 2 pasilla chiles, deveined, seedless, and soaked, for the broth
  • 1 guajillo chile, deveined, seedless, and soaked
  • 8 cups chicken broth, for broth
  • 1 tortillas, grilled on the comal, for the broth
  • 1 pinch salt, for the broth
  • 1 tablespoon vegetable oil
  • 3 leaves fresh epazote
  • 10 corn tortillas
  • 1 cup queso fresco, cut into cubes
  • 1/4 cups pasilla chile, sliced into rings and fried
  • 1 avocado
  • sour cream, for serving
Preparation
15 mins
20 mins
Low
  • In the Power Blender, blend the garlic with the onion, tomato, pasilla chili, guajillo chili, chicken broth, the tortilla, and a pinch of salt very well, so you won't have to strain the broth.
  • Heat a 4-quart pot over medium-high heat and pour in the blended preparation. Add the sprigs of epazote and cover with the Redi-Temp™ valve open. When it whistles, reduce the heat to low and cook for 10 minutes.
  • With the Chef's Knife, cut the tortillas into thin julienne strips and the avocado into slices or cubes.
  • Fry the tortilla strips in an Easy Release pan with very little oil over medium heat.
  • Use the Salad Machine to grate the fresh cheese. Serve the preparation in a deep plate. Add strips of tortilla, grated fresh cheese, pasilla chili, and avocado. Finish with a touch of sour cream.

Nutritional Information

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