Hello everyone, welcome to the world of Paulina Cocina! Today I want to tell you all about the Aztec soup or tortilla soupa Mexican delicacy that synthesizes much of the flavors and colors of Mexico on a plate.
This soup, more than just a soup, is a well-rounded meal that does not need accompaniments. It is made with super tasty ingredients such as tortillas, tomato, cheese and avocado, which in addition to being delicious can be found very easily in Mexican homes.
So, hands to the soup!
Aztec soup: a soup well accompanied
The Tortilla Soupalso known as Aztec soupis a very emblematic dish of the mexican food culture. Its history goes back to pre-Hispanic times, but its result is the mixture of flavors that the different culinary traditions have given to the cuisine of Mexico.
Its name refers to its main ingredient: tortillas., which are fried and served in a broth made with tomato. It can be accompanied with ingredients such as pieces of avocado (avocado), cheese, chili, cheese and coriander.
A delicious dish that surprises by the combination of textures and colors that compose it. It is also a easy recipe to prepare, making it an ideal choice for a comfort meal and warm without too much effort.
Tortilla soup and Aztec soup: two names for the same dish
Both the names Aztec soup and tortilla soup are correct and are used to refer to the same soup. The tortillas as a basic ingredient of the gastronomy of Mexico, dates back to pre-colonial times, where the native peoples used them to prepare many dishes, including a soupy preparation made with corn, with certain characteristics similar to what is currently known as “Aztec soup”.
Where was the tortilla soup born?
He birthplace of this preparation takes us to Tlaxcala, a state located to the east of Mexico City, in the center of the country. His name means something like “land of corn”due to the great production of this food in the Tlaxcalan lands.
This product was used to prepare many of the dishes that, even today, are part of Mexican cuisine, such as quesadillas, tacos, enchiladas or chilaquiles.
During the colonial era, in the 16th century, the Tortilla Soup it was influenced by the ingredients and culinary techniques brought by the Spanish. New elements began to be added, such as cheese, avocado (avocado) and chili, which became key ingredients of the recipe. However, tortilla soup is a very versatile dish, and its preparation can vary from one region to another in Mexico.
If your mouth is watering and you want to activate the chef mode, I invite you to see 10 traditional dishes of Mexican cuisine!
The best tortilla soup recipe
Aztec soup, as we mentioned before, can vary from one region to another, so the best recipe for this dish will depend on the taste and tradition of whoever prepares it. In any case, there are some basic ingredients that cannot be missing, such as fried tortillas, tomato (tomato), cheese, onion, cilantro and avocado (avocado).
Ingredients that cannot be missing
In some parts of the country, a tomato broth is used as the base, instead of chicken, which gives it a spicier and more acidic flavor.
In other regions it is customary to use roasted corn, beans, and chiles to give it a smoky flavor. You can also add a touch of cream, cilantro, jalapeño, shredded chicken (shredded), chicharrón and pasilla chile.
A mix of flavors
In any of its versions, the Aztec soup synthesizes a large part of the flavors that represent the gastronomy of Mexico. It is a feast for the palate, with different textures and flavors such as crispy fried tortillas, avocado (avocado) and fresh cilantro, creamy cheese, and hot chili peppers.
The result is a unique flavor, really.
Tortilla Soup or Aztec Soup Recipe
- Yield: 4 portions
- Preparation time: 40 minutes
- 6 corn tortillas
- 1 liter of chicken broth
- 3 tomatoes (tomatoes)
- 1 medium onion
- 2 garlic cloves
- 1 jalapeno (optional)
- oil for frying
- Olive oil
- Salt and pepper to taste
- Avocado (avocado)
- Fresh cheese
- fresh cilantro
- 1 lima
How to make tortilla soup step by step
- Cut the tortillas into strips and fry them in a pan with hot oil. Be careful not to brown too much. Remove excess oil with absorbent paper and reserve.
- In a saucepan, heat a little olive oil and sauté the onion, the garlic cloves and the jalapeño for a few minutes, all finely chopped.
- Add the chopped tomatoes and cook about 10 minutes, until soft.
- Add the chicken broth and season to taste. Let cook over medium heat for 15 minutes.
- Serve the soup hot and garnish with the fried tortilla strips, diced avocado, cut queso fresco, chopped fresh cilantro and a few wedges of lime.
Important guy: The accompaniments that the tortilla soup has can also be served on a separate plate so that each diner can choose what they like.