Aztec Tortilla Soup

Name: Aztec Tortilla Soup
Prep time: 39 min
Cook time: 39 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 corn tortillas, cut into strips and fried; 2 tablespoons oil; 2 tomatoes; 1/2 onions; 2 cloves garlic; 8 cups chicken soup; 1 branch epazote; 2 pasilla chili peppers, deveined and seedless; 1 avocado, in slices; chihuahua cheeses, grated; salt, to taste

19 mins

20 mins

Low

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ana rosa reyes flores

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This tortilla soup is very rich and is prepared in less than 30 minutes, and the end result is excellent. Prepare it any day of the week, it does not require much effort because it is easy, fast and very cheap.

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Ingredients

8 portions

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Preparation

Place the tomatoes in a saucepan, cover them with water and let them boil. Cook over medium heat until the tomatoes are soft, but not falling apart, between 5 and 8 minutes. Blend them together with onion and garlic. Cuélalos.

Heat 1 tablespoon of oil in a saucepan over medium heat and pour the previous mixture into it. Cook until it is seasoned.

Add the broth, epazote and salt, and let it boil. Reduce the flame and simmer for 3 more minutes.

Meanwhile, heat 1 tablespoon of oil in a small skillet over medium heat. Dora the chilies quickly taking care not to burn. Debarátalos with your hands.

Serve hot soup and garnish with pasilla chile, tortilla strips, avocado, cheese and cream.