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Recipe of Traditional Aztec  Soup
Recipe

Traditional Aztec Soup

20 min
Not so easy
4.38
|
368
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This recipe for Mexican tortilla soup is recommended because it is so much better to start your meal with this typical appetizer. It always maintains its touch of the bit spicy and the flavor of all the rich elements that compose it.

Ingredients

6 servings
  • 1 teaspoonful of canola oil
  • 2 cloves of garlic chopped
  • 1/4 of onion chopped
  • 6 fresh tomatoes in cubes
  • 2 pasilla chili peppers chopped
  • 1 teaspoonful of chicken consommé
  • 3 leaves of epazote washed and sanitized
  • 1 I touched of table salt
  • 1 I touched of small black pepper
  • 3 spoonfuls of olive oil
  • 4 Corn tortillas in julienne, baked
  • 1/2 Panela cheese in small cubes
  • 1/2 avocado in cubes
  • 1 tablespoon of pasilla chili pepper in julienne, fried
  • 2 spoonfuls of cream
  • 1 chicken breast With bone

    Preparation

    Cook the whole chicken breast withthe bone in 1.5 liter (6.3 cups) of water. Season with chicken flavored broth powder, epazote, celery, cilantro, laurel and any spice you usually use for the consommé.
    Remove the cooked chicken, use it for the soup if you like it shredded or use it for other preparations.
    Cut the tortillas into thin strips, fry them in very hot oil. Take care not to burn them, remove them and put them on absorbent paper to remove excess oil. You can season them if you wish.
    Sauté the garlic and onion in a pan with a little oil, cook until they are transparent.
    Place the diced tomato in the pan together with the pasillo chili pepper (previously hydrated in hot water and cut into strips). Mix well.
    Bring it to boil and mix with a little broth in the glass of your blender.
    Place the mixture in a colander inside the pot with the broth and cook over low heat until thickening. You can remove the celery, and the aromatic herbs. The idea of ​​placing the tomato puree is to make it as smooth as possible.
    To serve, place at the bottom of a deep dish the tortillas strips (julienne cut), chicken breast (optional), small cheese and avocado cubes and pasilla chili (fried in a little oil). Serve the soup and garnish with cream and coriander leaves.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    279
    kcal
    14%
    Carbohydrates
    22.5
    g
    7.5%
    Proteins
    30.5
    g
    61%
    Lipids
    7.8
    g
    12%
    Fiber
    7.5
    g
    15%
    Sugar
    7.7
    g
    8.5%
    Cholesterol
    28.3
    mg
    9.4%
    Esha
    Rate this Tip.
    Ratings (16)
    Caracoles Encubiertos
    08/05/2018 15:46:40
    La forma de preparar tiene errores, menciona agregar apio y llevas de olor, cuando no hay nada de eso en la lista de ingredientes
    Alberto Peña
    18/03/2018 03:36:38
    Quedó muy rica, yo le agregue trocitos de chicharrón y le puse una bolita de masa para esperarla.
    Mónica Zago
    13/10/2017 15:29:15
    Muy rica, solo que el epazote se le pone al caldillo de jitomate para que hierba. Y ademas ya para emplatar se recomiendsa poner trocitos de chicharron. QUeda muy rico¡¡¡
    Carol Culebro
    26/08/2017 17:09:49
    La hice hoy y quedo deliciosa!!!!
    Anonymous
    25/09/2016 21:58:51
    que buen tisp me quedo riquisima ;)
    see more

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