Aztec Soup

articles Food & Cuisine Recipes

Lorraine Russo

Aztec soup - sopa azteca
Aztec soup – sopa azteca

Serves 12


  • 2 cloves of finely chopped garlic
  • 2 cups of chopped onion
  • 4 cups of chopped tomato (pera or roma)
  • 4 tsp. margarine
  • 1 cup of your favorite tomato sauce
  • 8 cups of rich chicken stock
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. white pepper
  • 1 tsp. sugar
  • 24 corn tortillas cut into 3/8 strips and fried in hot oil until crisp.
  • 1/2 pint sour cream
  • 6 ripe avocadoes
  • 1/2 cup chopped onion
  • 1 cup of white crumbly fresh mexican style cheese


Brown garlic, onion and tomato with margarine in a stock pot. Add tomato sauce, chicken stock, pepper, sugar and Worcestershire 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. Ladle in hot soup and top with a spoonful of sour cream.

Buen Provecho

Menu by The Nueva Posada’s former Executive Chef – Lorraine Russo

Published or Updated on: January 1, 2006 by Lorraine Russo © 2008
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