Azteca Tortilla Chip Soup
Dive into the bold and smoky flavors of Azteca Tortilla Chip Soup, a comforting Mexican-inspired dish that’s as vibrant as it is satisfying. This hearty soup features a rich, velvety base of tomatoes, chipotle peppers in adobo, and aromatic spices like cumin and oregano, all simmered to perfection and blended until smooth. Crispy, golden tortilla strips—fried to crunchy perfection—add a delightful texture, while fresh toppings like creamy avocado, tangy lime, and a drizzle of Mexican crema elevate every bowl to a fiesta of flavor. Whether topped with shredded cheddar, queso fresco, or a sprinkle of cilantro, this soup offers the perfect balance of smoky depth and fresh, zesty brightness. Ready in just 45 minutes, this one-pot wonder is ideal for cozy weeknight dinners or impressing guests with its authentic taste!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 4 large tomatoes, diced
- 1 tablespoon chipotle peppers in adobo sauce
- 6 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 small corn tortillas, cut into strips
- 0.5 cup vegetable oil (for frying)
- 1 large avocado, diced
- 1 large lime, sliced into wedges
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup Mexican crema or sour cream
- 0.5 cup shredded cheese (cheddar or queso fresco)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes and chipotle peppers to the pot. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
Pour in the chicken or vegetable broth and add oregano, cumin, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld.
While the soup simmers, heat vegetable oil in a frying pan over medium heat. Once hot, fry the tortilla strips in batches until golden and crisp. Remove and place on a paper towel-lined plate to drain excess oil.
Use an immersion blender to carefully puree the soup directly in the pot until smooth. Alternatively, work in batches to blend in a countertop blender, then return the soup to the pot.
Taste the soup and adjust the seasoning if needed with additional salt or pepper.
Serve the soup hot, topped with crispy tortilla strips, diced avocado, a drizzle of crema, shredded cheese, fresh cilantro, and a lime wedge on the side.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
