Tortilla Soup (Sopa Azteca)
Ingredients
- 6 count corn tortillas
- 1 liter chicken broth
- 3 count tomatoes
- 1 count onion finely chopped
- 2 count garlic cloves finely chopped
- 1 count jalapeño optional, finely chopped
- 2 tablespoons oil for frying
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- 1 count avocado diced
- to taste fresh cheese queso fresco, crumbled
- to taste fresh cilantro chopped
- 1 count lime cut into wedges
Instructions
- Cut the tortillas into strips and fry them in a pan with hot oil. Be careful not to brown too much. Remove excess oil with absorbent paper and reserve.
- In a saucepan, heat a little olive oil and sauté the onion, the garlic cloves and the jalapeño for a few minutes, all finely chopped.
- Add the chopped tomatoes and cook about 10 minutes, until soft.
- Add the chicken broth and season to taste. Let cook over medium heat for 15 minutes.
- Serve the soup hot and garnish with the fried tortilla strips, diced avocado, cut queso fresco, chopped fresh cilantro and a few wedges of lime.
