Soups

Aztec Soup

September 17, 2013

12205

This is a version of something served in restaurants in Central Mexico and shared by a friend of ours from Mexico. There is apparently a ribbed chile that is used for this dish, but it is not available in the United States.

4 corn tortillas
oil for frying
4 Tablespoons extra-virgin olive oil
1 chopped onion
3 cups chicken stock
1/2 cup tomato juice
7 oz can of chicken (1)
2-3 avocados
1 cup fresh, torn spinach leaves
Dried red chiles
Crumbled queso fresco

1. Cut the tortillas into 1/4" strips 2. Pour enough oil into a large skillet to fry the strips, and heat the oil for 2 minutes on high 3. Fry the strips on medium high in 2 batches, about 4 minutes per batch, draining them on paper towels 4. In a large saucepan, sweat the onion in the olive oil until wilted 5. Add the stock and tomato juice and bring it to a boil 6. Add the chicken, reduce the heat, cover, and simmer for 5 minutes 7. Peel, slice, and cube the avocados 8. Serve by putting a dried chile, some fried tortilla strips, torn spinach, and top with the queso fresco and avocado chunks.

Nutritions

Calories
881

Sodium
796mg
33% DV

Fat
73g
112% DV

Protein
18g
37% DV

Carbs
31g
10% DV

Fiber
11g
44% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 34g 174%

Polysaturated Fat 6g 39%

Monosaturated Fat 32g 201%

Cholesterol 162mg 54%

Sodium 796mg 33%

Potassium 848mg 24%

Protein 18g 37%

% DAILY VALUE^*

Total Carbohydrate

Fiber 11g 44%

Sugar 6g 12%

Vitamin A 1721IU 34%

Vitamin B6 0.81mg 40%

Vitamin C 19mg 31%

Calcium 68mg 6%

Iron 1mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.