Aztec Soup

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.
Broil the tomatoes until the skin blackens, peel off skin.
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.
Puree these ingredients with the tomatoes and the juice rendered by the tomatoes if any. Make sure there are no chunks remaining.
Heat 1 tablespoon of oil in a pot and add the pureed mixture. Boil until the puree thickens and turns red, about 5 minutes.
Add the chicken stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally
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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.