How to make Aztec Soup

Carbonell
The emergence of this emblematic soup of our culture and gastronomy dates back to the pre-Hispanic era, in what we now know as Tlaxcala, and was modified with the arrival of the Spaniards who introduced ingredients and brothy dishes, using corn which was abundant in the region. Make this soup and remember the most traditional flavors and ingredients of our Mexico.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • Carbonell ® olive touch vegetable oil, for frying the tortillas
  • 8 tortillas, in strips
  • 1 clove garlic, roasted
  • 1/4 onions, roasted
  • 5 tomatoes, roasted
  • 1 pasilla chile, clean
  • 1 guajillo chile, clean
  • 4 cups chicken broth
  • 2 tablespoons Carbonell ® olive touch vegetable oil
  • 2 cups chicken breast, cooked and shredded
  • 1 sprig epazote
  • salt
  • pork rinds
  • avocado
  • sour cream
  • cheese
  • pasilla chile, clean, fried, and finely chopped
  • 1/4 limes, for garnish
Preparation
25 mins
20 mins
Low
  • In a pot, heat plenty of Carbonell Olive Oil Touch, and once it reaches a medium-high temperature, fry your tortillas and set them aside in a bowl with enough paper towels.
  • Blend the garlic with the onion, tomato, pasilla pepper, guajillo pepper, and chicken broth very well, pour it into a hot skillet with two tablespoons of Carbonell Olive Oil Touch, let it boil for 10 minutes, add chicken, epazote, and season with salt; let it boil for 5 more minutes.
  • In a deep clay dish, place some of the chicken from the tomato broth, add the chicharrón, avocado, cheese, cream, and pasilla pepper.

Nutritional Information

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