Aztec Soup (sopa Azteca)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (14 ounce) can diced tomatoes
• 4 teaspoons chili powder
• 10 cups chicken broth
• salt, to taste
• pepper, to taste
• 2 cups chicken, cooked and shredded
• 3 corn tortillas, cut in strips
• 1/2 avocado, diced
• 1/2 cup cotija cheese, shredded or 1/2 cup monterey jack cheese, grated
• 1/4 cup fresh cilantro, minced

Recipe

• 1 preheat oven to 400 degrees f.
• 2 in a large pot, heat the oil and saute the garlic for 30 seconds.
• 3 add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
• 4 add the chicken broth and bring to a boil. add salt and pepper to taste.
• 5 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.
• 6 divide the shredded chicken among individual serving bowls. ladle soup mixture over it.
• 7 garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. serve while still hot.
• 8 optional: yum! add a good dollop of mexican crema or sour cream.