Best 3 Azteca Soup Recipes
**Aztec Soup: A Culinary Journey Through History and Flavors**
Aztec soup, a traditional Mexican dish, takes you on a culinary journey through history and flavors. Originating from the ancient Aztec civilization, this hearty and flavorful soup has been passed down through generations, becoming a beloved staple in Mexican cuisine. With its vibrant red color and rich, spicy broth, Aztec soup is a feast for the senses. This article presents a collection of authentic Aztec soup recipes, each offering a unique twist on this classic dish. From the traditional beef-based soup to vegetarian and vegan variations, these recipes cater to diverse dietary preferences while staying true to the soup's cultural roots. Prepare to embark on a culinary adventure as we explore the depths of flavor and history that Aztec soup has to offer.
AZTECA SOUP
This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.
Provided by ANDRÉE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
- Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
- In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g
AZTECA SQUASH SOUP
From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico.
Provided by Shelby Jo
Categories Black Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
- Heat oil in heavy learge pot over medium heat. Add chopped onion, and saute until pale golden, about 10 minutes. Mix in chopped celery and garlic cloves. Add 1 cup broth. Cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
- Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all suop to pot. This wquash soup to desired consistency with more vegetable broth. Add black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.
AZTECA SQUASH SOUP
Steps:
- Preheat oven to 400* Spary baking sheet with nonstick spray, sprinkle halves of squash with salt and pepper. Arrange, cut side down on baking sheet. Roast squash until tender, about 1.5 hours. Scoop squash into medium bowl and set aside. Heat oil in heavy large pot over medium heat. Add chopped onion and saute until pale golden, about 10 min. Mix in chopped celery and garlic, add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to blend flavors. Puree soup in blender utnil smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer 10 minutes Season to taste with salt & pepper.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup. Look for ripe tomatoes, fresh cilantro, and tender chicken or beef.
- Don't be afraid to experiment. There are many variations of Aztec soup, so feel free to add or omit ingredients to suit your taste. For example, you could add more chili peppers for a spicier soup, or add corn or zucchini for a heartier soup.
- Serve Aztec soup with your favorite toppings. Some popular toppings include avocado, sour cream, cheese, and tortilla chips.
- Make Aztec soup ahead of time. This soup can be made up to 3 days in advance and stored in the refrigerator. When you're ready to serve, simply reheat the soup over medium heat until warmed through.
- Freeze Aztec soup for later. Aztec soup can also be frozen for up to 3 months. To freeze the soup, let it cool completely, then transfer it to a freezer-safe container. When you're ready to eat, thaw the soup overnight in the refrigerator or at room temperature for several hours.
Conclusion:
Aztec soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken or beef. With its bold flavors and variety of toppings, Aztec soup is sure to be a hit with your family and friends.
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