Go Back
+ servings
Print Recipe

Aztec Soup

Course Soup
Cuisine Mexican, The World
Keyword soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories 460 kcal


  • 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


  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.

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.