How to make it

  • Place tomatoes, serrano pepper, onion, garlic and epazote into a blender.
  • Blend until smooth.
  • Place into a large pan with chicken broth, corn, chicken, and lime juice. Boil and season with salt to taste.
  • Take tortilla strips and fry until golden brown/ crunchy.
  • Pour the soup into a bowl and top with avocado,cheese, and tortilla strips. Serve with lime wedges on the side (for added taste).

Reviews & Comments 2

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  • mrmonkmonks 9 years ago
    I haven't tried this particular recipe yet, but aside from not using fresh ingredients sautéed together, as we would have done in Mexico, this recipe sounds very similar to Sopa Azteca, or Aztec Soup. For those who want a milder version, you can make this same soup, omitting the jalapeño. You can also omit the corn and chicken for a lighter, but still delicious, version of tortilla soup. For those who don't know what epazote is, it is an herb that grows easily in most places in Mexico but which is difficult to find in many areas of the U.S., where it's not as popular. Don't worry about it. Leaving out the epazote will not hurt this dish.
    Was this review helpful? Yes Flag
    " It was excellent "
    sunny ate it and said...
    Love tortilla soup.
    Was this review helpful? Yes Flag

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