Aztecasoupadopted Recipes

Steps:

• Bring a pot of water to a boil over high heat. Add chile peppers and boil until soft, about 10 minutes. Transfer peppers to a dish and let cool slightly, about 5 minutes; reserve chile water. Remove and discard stems and seeds from peppers, keeping a few seeds if you like a spicy soup.
• Combine chiles, tomatoes, onion, bouillon, oregano, and thyme in an electric blender; add as much reserved chile water as possible to fill line. Blend until liquefied.
• Strain chile mixture into a large pot. Add remaining chile water, adding additional water if necessary. Bring to a boil over high heat. Reduce heat to low and let simmer, 20 to 30 minutes. Season with salt and pepper.
• Heat oil in a pan over medium heat. Fry tortilla strips in the hot oil under golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate to absorb excess oil.
• Distribute soup evenly between serving bowls and garnish with fried tortilla strips, crema, lime wedges, and avocado.

Steps:

• Preheat oven to 400 degrees F.
• In a large pot, heat the oil and saute the garlic for 30 seconds.
• Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
• Add the chicken broth and bring to a boil. Add salt and pepper to taste.
• Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
• Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
• Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
• OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.

Steps:

• In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil for about 5 minutes.
• Add tomato pieces, chili powder, and cumin, and cook down over medium heat for about 10 minutes, stirring often.
• Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer 15 minutes.
• When ready to serve, remove soup from heat and stir in the lime juice and avocado.
• Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream.
• Toss on a few basil shreds and stick a nacho chip on top.
• Serve immediately.

Steps:

• Brown garlic, onion and tomato with margarine in a stock pot.
• Add tomato sauce, vegetable stock, chiles, pepper, sugar and taco sauce. Simmer for 1 hour.
• 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.
• Serves a big hungry family!