Aztec Soup Recipe

Ingredients to make Aztec Soup:

• 2 tomatoes
• 2 red chilies for stewing anchos (mulato) deveined
• 3 garlic cloves
• ½ onion
• 1 bar of grated Manchego cheese
• 1 avocado
• 1 pinch of salt
• 2 chipotle peppers
• 1 jet of oil
• 8 Tortillas (cut into strips and fried)
• 1 branch of Epazote
• 8 cups of chicken broth

How to make Aztec Soup:

1. To prepare the Aztec soup, place the tomatoes in a saucepan, cover them with water and let them boil. Cook over medium heat until the tomatoes are soft but not falling apart, 5 to 8 minutes. Blend them together with the onion and garlic. Strain them.
2. Heat a tablespoon of oil in a pot over medium heat and pour the previous mixture into it to continue with the preparation of the Mexican soup. Cook until seasoned and dry.
3. Add the chicken broth, epazote and salt, and bring to a boil. When it reaches the boiling point, reduce the flame and simmer gently for 3 more minutes.
4. While the previous point is developing and the Aztec soup is cooking, heat a tablespoon of oil in a small skillet over medium heat. She quickly browns the chilies but is careful not to burn them. Break them apart with your hands.
5. Serve the Aztec soup hot and garnish with chili, fried corn tortilla strips, chopped avocado, or with an avocado, cheese and cream salad.