November 25, 2013 This is a very popular soup in Baja, and on Mainland Mexico it is often called Azteca Soup. I like to try this at various restaurants, and it is usually very good anywhere!
1 8oz. can tomatoes
1 med. onion, chopped
1 clove garlic, minced
2 Tbsp. cilantro, chopped
1/4 tsp. sugar
4 cups chicken broth
6 – 6″ corn tortillas
1 cup shredded Monterey jack cheese
1 avocado – chunked
In blender container combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend till nearly smooth. Pour into a large saucepan; stir in chicken broth. Bring to boiling; cove and simmer for 20 minutes.
Meanwhile, cut tortillas into 1/2″ wide strips. Fry strips in 1/2″ oil for 40-50 seconds or till crisp and lightly browned. Drain on paper toweling. Divide fried tortilla strips and cheese among soup bowls and ladle soup over. Serve immediately. Avocado chunks are an optional addition when served as is sour cream!
Makes 4-5 servings.
If serving a crowd, have tortilla strips, cheese, avocado & sour cream in separate bowls so guests can help themselves.