Sopa Azteca - Azteca Soup
4 to 6 servings.
INGREDIENTS:
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 1/2 cups vegetable oil
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 TBS chipotle peppers in adobo sauce
1 TBS salt
2 avocados - peeled, pitted and diced
DIRECTIONS:
Heat oil in large sauce pan and carefully
drop in cut up tortillas.
Fry until golden brown and crunchy.
Cover a plate with a paper towel, place
done tortillas on towel and pat dry,
absorbing excess oil.
Sprinkle salt on top of tortillas, trying
to coat both sides.
Using a blender or food processor, blend
tomatoes, onion and cilantro until completely
pureed.
In a saucepan heat chicken broth, chipotle
chile and pureed vegetables.
Bring to a boil and then serve.
Prior to serving, add tortillas and avocado
cubes to soup or place tortillas and avocado
cubes into individual serving bowls.
Buen provecho!
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