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Azteca Tortilla Soup

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
5 servings
Lunch Dinner Snack Mexican
Azteca Tortilla Soup
Ingredients
  • 10 (6 inch) corn tortillas, cut into 1/2 inch strips
  • 1 1/2 cups vegetable oil for frying
  • salt to taste
  • 4 cups chicken broth
  • 1 cup fresh cilantro leaves
  • 2 large tomatoes
  • 1 large onion
  • 1 tablespoon chopped chipotle peppers in adobo sauce
  • 1 teaspoon salt, or to taste
  • 2 avocados - peeled, pitted and diced
Instructions
1
Preheat the pan with oil in a large skillet over medium-high heat and gently place half of the tortilla strips inside. Cook in batches until they turn a golden brown color and become crispy. Transfer the fried tortilla strips to a plate lined with paper towels and gently pat them dry with a cloth. Sprinkle salt over the tortillas, mixing well to coat both sides evenly.
2
Using a blender or food processor, puree the tomatoes, onion, and cilantro until they are completely smooth.
3
In a saucepan, heat up the chicken broth, chipotle chili, and blended vegetables over medium heat. Bring the mixture to a boil; then, remove it from the heat source. Ladle the soup into individual serving bowls before adding tortilla strips and avocado just before serving.