Traditional Vegetarian Aztec Soup
"This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable!"
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Yields:
-
12 cups
- Serves:
- 9-11
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
- 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!
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RECIPE SUBMITTED BY
I have lived in many different states and have had the experience of many different cuisines. Each state tends toward their own interpretations of each cuisine. My life has been extremely interesting and varied.
