Aztec Soup

  • 50 mins total
  • 20 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Aztec soup.

Quick trip to the store and here we are in my kitchen Margaritas on hand, after all we are cooking a Mexican dish, starting to cut, broil and blend to make this very refined Aztec Soup.

It was so much fun talking and catching up, laughing, dancing, yes dancing in the kitchen, as the aromas of the roasted Pasilla chilies in our soup were surrounding us.

We also had fun taking almost a step by step photo session and could not resist to share it with all of you.

TIP: We both do enjoy a thicker soup therefore did not use as much chicken stock as the original recipe required. Adjust as you wish the consistency to be. If you have a Vitamix blender, use the puree setting. If not strain the soup if chunks are not broken down.

Giangi's Kitchen Signature


Nutrition Facts
Aztec Soup
Amount Per Serving
Calories 460 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 24g150%
Sodium 22mg1%
Potassium 737mg21%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 5g6%
Protein 4g8%
Vitamin A 1645IU33%
Vitamin C 31.8mg39%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Aztec Soup

  • 50 mins total
  • 20 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 6 medium tomatoes
  • 2 peeled garlic cloves
  • 1/2 yellow onion
  • 4 to 5 cups sodium free chicken stock
  • 2 tablespoons olive oil
  • 5 leaves of basil
  • 2 cored and seeded and halved Pasillia chilies
  • 3 corn tortilla
  • 1/2 frying vegetable Oil
  • 1 cubed avocado
  • 1 cup Mexican Oaxacan cheese
  • quartered lime


  1. Cut the tortillas into strips and fry over high heat until golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towel.

  2. Broil the tomatoes until the skin blackens, peel off skin.

  3. Broil the pasilla chilies halves until the skin blackens, peel off skin. Sautee in a skillet with a shadow of olive oil, the garlic cloves, roasted pasilla chilies and basil for about 3 minutes.

  4. Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any. Make sure there are no chunks remaining.

  5. Heat 1 tablespoon of oil in a pot and add the pureed mixture. Boil until the puree thickens and turns red, about 5 minutes.

  6. Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally

  7. To serve place tortillas strips in each bowl and pour the soup on top. Garnish with cubed avocado and cheese. Squeeze desired amount of lime and enjoy.


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