Soups

Aztec Soup

40

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
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
557

Sodium
435mg
18% DV

Fat
37g
57% DV

Protein
20g
40% DV

Carbs
34g
11% DV

Fiber
10g
43% DV