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April 2018

Soup Recipes

Pumpkin Cake Recipes

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Sopa Azteca Recipe

Sopa Azteca recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sopa Azteca recipe  PDF


3 md Onion chopped
8 Garlic clove peeled and amp
crushed 2 T Olive oil
4 lb Tomato, ripe cubed
2 T Oregano, dried
2 T Basil, dried
2 ts Pepper, black
10 c Chicken broth
1 c Celery sliced
3 Bay leaves
1 Bell pepper, red cored,
seeded, and amp sliced 1 c Zucchini diced
1 lg Carrot diced
1 c Oil, vegetable
20 Tortillas cut each into
four strips 2 Potato peeled and amp diced
1 lb Spinach, fresh washed and amp
torn Salt to taste 2 Avocado, ripe diced
Lemon juice, fresh 1 lb Monterey Jack shredded
In a large pot, heat chicken broth. In a large skillet, saute onions and garlic in olive oil for 10 minutes. Add tomatoes, oregano, basil, and pepper. Saute 10 more minutes, until tomatoes are softened. Then Blend all of above in a blender. Add the mi ture to hot broth. Add celery, bay leaves, red bell pepper, zucchini, and carrot. Let simmer about ten minutes. Meanwhile, in skillet, fry tortillas strips in oil until crispy. Drain on paper towels. In the same oil, fry potatoes about 5 minutes. Add to soup mi ture with a slotted spoon. Ne t, add spinach, washed to the soup. Turn off the heat on soup. Salt, if needed. Place avocados in a serving bowl adding a few drops of lemon juice to prevent discoloration. Serve soup by placing 3 to 4 strips tortilla in the bottom of each bowl. Pour hot soup over (be sure to get some of everything, e cept bay leaves, discard them). Top with avocado and cheese.

Sopa Azteca recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
588 people have voted
Last Reviewed on 2018-04-20



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