Try this Aztec Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Aztec Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 Tomatoes; 2 avocados Chopped; 1/2 c Whipping cream; 10 Corn tortillas left on the; 2 -(up to); 2 sm branches epazote; 3 Garlic; 3 Limes; Salt and pepper; 3 Chiles pasilla; 155 g Feta cheese of some similar; 6 c Chicken Stock; 1 ts Vegetable oil; 8 -(up to); Oil to deep fry; 1/2 Onion cut in big chuncks

Find the most delicious recipes here

INGREDIENTS

3 Tomatoes
2 avocados ; Chopped
1/2 c Whipping cream
10 Corn tortillas ; left on the
2 -(up to)
2 sm branches epazote
3 Garlic
3 Limes
Salt and pepper
3 Chiles pasilla
155 g Feta cheese ; of some similar
6 c Chicken Stock
1 ts Vegetable oil
8 -(up to)
Oil ; to deep fry
1/2 Onion ; cut in big chuncks

Servings

INSTRUCTIONS

Date: Sat, 13 Apr 1996 14:22:58 -0400 From: dmg@csg.uwaterloo.ca Roast the garlic cloves, onion and tomatoes on a pan until the skin is burned, rotating them in the meantime. Peel the tomatoes, remove their hard parts and blend them with the onion and garlic plus 1/4 cup of chicken stock. On one spoon of oil, fry the puree for 2 minutes. Lower the heat and cook for another 5 minutes, until the puree get thicker or changes in colour. Add the remainder chicken stock and epazote. Add salt and pepper to taste. Bring to boil and cook at medium heat for 15 minutes. Cut the tortillas in halves, and then each half in thin strips. Add 1cm of oil in a small pan. When it is hot, add the strips --few at a time-- and fry them for 3 minutes or until they are golden, flipping them once. Take out and remove excess oil. (It is important that the tortillas are dry, if you can not leave them drying the day before, put them in your oven at 120 Celsius for one hour). Cut the chiles in rings of 1cm and remove the seeds. Fry them in oil for one minute or until crunchy. Five minutes before serving, heat the soup, add the fried tortillas. Decorate each bowl with chile rings and avocado. Add cheese. Leave rest of avocado, chiles, cream and limes on the table for extra garnish. CHILE-HEADS DIGEST V2 #293 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

Alert editor

Aztec Soup

3 Tomatoes
2 avocados Chopped
1/2 c Whipping cream
10 Corn tortillas left on the
2 -(up to)
2 sm branches epazote
3 Garlic
3 Limes
 Salt and pepper
3 Chiles pasilla
155 g Feta cheese of some similar
6 c Chicken Stock
1 ts Vegetable oil
8 -(up to)
 Oil to deep fry
1/2 Onion cut in big chuncks

Date: Sat, 13 Apr 1996 14:22:58 -0400    From: dmg@csg.uwaterloo.ca  Roast the garlic cloves, onion and tomatoes on a pan until the skin is  burned, rotating them in the meantime. Peel the tomatoes, remove their hard  parts and blend them with the onion and garlic plus 1/4 cup of chicken  stock.    On one spoon of oil, fry the puree for 2 minutes. Lower the heat and cook  for another 5 minutes, until the puree get thicker or changes in colour.    Add the remainder chicken stock and epazote. Add salt and pepper to taste.  Bring to boil and cook at medium heat for 15 minutes.    Cut the tortillas in halves, and then each half in thin strips. Add 1cm of  oil in a small pan. When it is hot, add the strips --few at a time-- and  fry them for 3 minutes or until they are golden, flipping them once. Take  out and remove excess oil. (It is important that the tortillas are dry, if  you can not leave them drying the day before, put them in your oven at 120  Celsius for one hour).    Cut the chiles in rings of 1cm and remove the seeds. Fry them in oil for  one minute or until crunchy.    Five minutes before serving, heat the soup, add the fried tortillas.  Decorate each bowl with chile rings and avocado. Add cheese.    Leave rest of avocado, chiles, cream and limes on the table for extra  garnish.    CHILE-HEADS DIGEST V2 #293    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1077g)
Recipe Makes: 6

Calories: 1829
Calories from Fat: 388 (21%)

Amt Per Serving		% DV

	Total Fat 43.1g	57 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 16.2g
	Polyunsanturated Fat 11.9g
Cholesterol 44.2mg		14 %
Sodium 1304.2mg		45 %
Potassium 2388.8mg		63 %
Total Carbohydrate 325.7g		96 %
	Dietary Fiber 49.5g	198 %
	Sugars, other 276.2g
Protein 55.6g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1829

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe