Azteca Soup


  • 10 (6 inch) corn tortillas, cut into ½ inch strips
  • 1 ½ cups vegetable oil for frying
  • 4 cups chicken broth
  • 1 cup fresh cilantro leaves
  • 2 large tomatoes
  • 1 large onion
  • 1 tablespoon chipotle peppers in adobo sauce
  • + 2 more ingredients
    • 1 tablespoon salt
    • 2 avocados - peeled, pitted and diced

1. Heat oil in large sauce pan and carefully drop in cut up tortillas. Fry until golden brown and crunchy. Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil. Sprinkle salt on top of tortillas, trying to coat both sides. 2. Using a blender or food p...

View full recipe at SpringPad


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