Traditional Vegetarian Aztec Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable! Ingredients:
2 cloves of finely chopped garlic |
2 cups of chopped onions |
2 -4 chopped canned california chilies (aneheim) |
4 cups chopped tomatoes (pera or roma) |
4 teaspoons butter |
1 cup of any type tomato sauce |
8 cups of rich vegetable stock |
1 teaspoon green or red taco sauce (hot or mild) |
1/2 teaspoon white pepper |
1 teaspoon sugar |
24 corn tortillas, cut into 3/8 strips and fried in hot oil until crisp |
1/2 pint sour cream |
6 ripe avocados |
1/2 cup chopped onion |
1 cup of white crumbly fresh mexican style cheese or 1 cup shredded cheddar cheese |
Directions:
1. Brown garlic, onion and tomato with margarine in a stock pot.
2. Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
3. To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese (or Cheddar). Ladle in hot soup and top with a spoonful of sour cream.
4. Serves a big hungry family!
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