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Recipe of Aztec soup with Chicharrón
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Recipe of Aztec soup with Chicharrón
Recipe

Aztec soup with Chicharrón

20 mins
10 mins
Low
4.5
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Tortilla soup is one of the recipes with which we can play adding different ingredients, as in this case the pork rind. Giving our family a variety of easy, inexpensive and delicious dishes.
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Ingredients

6 portions
  • 3 tablespoons oil
  • 1/4 onions
  • 3 tomatoes
  • 3 ancho chili peppers, deveined
  • 2 liters chicken soup, or vegetable
  • 2 tablespoons bouillon powder
  • 20 corn tortillas, cut into strips, fried
  • 200 grams panela cheese, in cubes
  • 1 cup sour cream, To accompany
  • 2 pasilla chili peppers, sliced, fried
  • 100 grams pork rind, chopped
  • 1 avocado

Preparation

Heat the oil and sauté the onion in large pieces, the tomatoes and a little of the tortilla until lightly browned; add the wide chiles and let cook 3 more minutes. Blend the above with the broth and the powder broth.
Already liquefied, return it to the fire and let it boil.
Cut the tortillas into strips of the same size with scissors, fry them in very hot oil.
Serve hot in bowls with tortillas, cheese, cream chilies, avocado and pork rinds.

PRESENTATION

Place the soup in bowls. A part places cheese, cream, onion, fried pasilla chili, pork rinds and avocado cubes to accompany.

TIPS

Substitute corn tortillas for blue corn tortillas.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (9)
Araceli M Gomez
21/11/2020 13:13:52
Se ve muy rica, la voy hacer
Dani M.
26/04/2018 15:33:47
Deliciosa. Gracias por compartir.
Martha Rojas
18/05/2017 22:44:34
Excelente
Fa Nunez
22/07/2016 16:45:01
Muchas gracias saludos¡¡¡¡
Anonymous
22/07/2016 16:44:43
gracias¡¡¡
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