Azteca Tortilla Chip Soup Food

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing 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 chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

AZTEC CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 400 degrees Fahrenheit Spray and oven safe dish with olive oil cooking spray and toss tomatoes with 1 tbsp of olive oild, sprinkle salt and pepper, and roast for 5 minutes. Remove from heat and let cool. Toast the guajillo and pasilla chiles and then let them cool. In a large soup pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and cook for 3 more minutes. Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes. Remove the bay leaf, add half of the tortilla chips, and puree the soup in batches in a food processor or an electric blender until smooth. Season with salt and pepper to taste. Divide the soup among 6 wide bowls. Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips.

AZTECA (TORTILLA CHIP) SOUP

Steps:

• Place tomatoes in boiling water for about 2 minutes.
• Remove tomatoes and in a food processor, blend them with the onion and garlic.
• Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
• Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
• In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
• To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
• Serve the grilled chillies on the side for individuals to use to their taste.