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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a great tortilla soup also referred to as Aztec Soup and it tastes just like the one I get in my favorite Mexican restaurant here in Houston. I found this recipe in an old cookbook and adjusted for taste. It goes great with chicken either in the soup or out of it. Hope you enjoy it.... Ingredients:
1 quart chicken broth |
2 tomatoes (roasted and peeled) |
2 garlic cloves |
4 epazote leaves (mexican herb) |
1 medium onion (chopped) |
1 tablespoon vegetable oil |
3 poblano peppers, seeded and deveined |
mild feta cheese |
4 corn tortillas |
1 sliced avocado |
Directions:
1. Simmer the chicken broth.
2. In a blender puree the tomatoes, garlic, onion, chiles and epazote add a small amount of broth to help the blades turn.
3. In a separate saucepan, heat 1 tablespoon corn oil, then add the puree and cook over medium heat for 15 minutes.
4. Add the broth, cook another 15 minutes.
5. Cut the tortillas into small strips, fry in hot oil until crispy. Drain well.
6. Top with cheese and avacado to taste.
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