Avocado cheeses tortilla chips cilantro and tomatoes simmering together develops tons of yumminess. Bring a pot of water to a boil over high heat. Heat oil in large skillet and carefully drop in half the tortilla strips. Transfer peppers to a dish and let cool slightly about 5 minutes. Heat a dry heavy based saucepan over a medium heat and char the tomatoes and garlic.
Place fried tortilla strips on a paper towel lined plate and pat dry. Tomatoes chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas. A nourishing and refreshing soup at the same time. Remove from the heat and peel when cool enough to handle. Nourishing comforting economical it is not surprising that sopa azteca is very present in mexican homes.
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10 6 inch corn tortillas cut into 1 2 inch strips. Add the garlic and saute for 2 minutes until golden. The chili pepper and lime gently spice up the soup the herbs bring freshness while the avocado cheese and cream bring contrasts with the crispy fried tortillas. Throw in the minced chipotles red onion cumin smoked cayenne smoked paprika sea salt freshly ground pepper and saute for 8 minutes. 10 6 inch corn tortillas cut into 1 2 inch strips.
Throw in the minced chipotles red onion cumin smoked cayenne smoked paprika sea salt freshly ground pepper and saute for 8 minutes. Topped with avocado cheese and crema this soul satisfying soup is perfect pretty much any time of year. Place fried tortilla strips on a paper towel lined plate and pat dry. Throw in the minced chipotles red onion cumin smoked. Avocado cheeses tortilla chips cilantro and tomatoes simmering together develops tons of yumminess.
