Aztec Chicken Tortilla Soup

May 9, 2009
aztec chicken tortilla soup, Mexican, Cinco de Mayo

I should have posted the recipe for this a while ago but life has taken it’s unexpected turns and it has been hectic. My godfather passed away, which was sad but still with a sense of happiness that he was reunited with my godmother. She passed away a year ago and he’s been wanting to go along with her ever since.

We had another family member pass again churning up my emotions once again. I had the honor to make the slideshow for Berta who is my aunt’s mother. It came out absolutely beautiful and would have resonated well with her.

It has been an intense three weeks at work with the end of the school year near. I have also been pretty slammed with photo gigs. A lot of people are booking before I leave to New York for the summer. I leave June 14 and come back August 9. I am taking two classes at the School of Visual Arts, Fashion Photography and Lighting for the Magazine Portrait. I am beyond excited as I get to go study photography in New York one more summer. I was up two weeks ago and had an absolutely incredible time. So incredible in fact, I stayed up 24 hours on Saturday. That same night I went to Dos Caminos on Park (of course being my favorite and all) and had a couple of drinks and appetizers.

I can’t rave enough about this restaurant and it’s executive chef / owner…Scott Linquist who is also the author of my favorite cookbook Mod Mex. The following is a recipe from that book that I made for Cinqo de Mayo. No Cinqo de Mayo is not a widespred holiday in Mexico as they barely give any attention to it…but it sure does good things for the economy when people are going out buying all sorts of Mexican themed food and items to throw parties in that day! Can’t complain there! 🙂

In the process of shopping for this Aztec chicken tortilla soup,  I knew that a local Publix would not cover the necessary items for this meal. I went to a place called C&D Produce on the corner of Congress Avenue and Lake Worth Road (on the North side). They have so much variety when it comes to produce but an even bigger variety when it comes to chiles. They also have Coronas and Coronitas. I ended up getting a 24 case of Coronitas for $20 which is a great deal, even though I don’t go through beer fast enough. It is the best way to compliment this meal. The perfect appetizer or side for this meal would be this guacamole recipe.

Aztec Chicken Tortilla Soup

Ingredients

6 plum tomatoes
2 tbsp olive oil
Sea salt
Fresh cracked black pepper
2 guajillo chiles
2 pastilla chiles
1 medium yellow onion, coarsely chopped
4 cloves garlic
1 bay leaf
4 cups chicken stock
2 cups broken corn tortilla chips, plus extra for garnish
1 ripe avocado, peeled, seeded, and cut into 1/2 inch cubes
8 ounce boneless, skinless chicken breasts, grilled and cut into 1/2 cubes
4 ounces queso fresco, cut into 1/2 cubes
1/4 cup chopped fresh cilantro leaves
olive oil baking spray

Prepare
1. Preheat the oven to 400 degrees Fahrenheit
2. Spray and oven safe dish with olive oil cooking spray and toss tomatoes with 1 tbsp of olive oild, sprinkle salt and pepper, and roast for 5 minutes.
3. Remove from heat and let cool.
4. Toast the guajillo and pasilla chiles and then let them cool.
5. In a large soup pot, heat the remaining 1 tbsp of olive oil over medium heat.
6. Add the onion and saute until translucent, about 5 minutes.
7. Add the garlic and cook for 3 more minutes.
8. Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes.
9. Remove the bay leaf, add half of the tortilla chips, and puree the soup in batches in a food processor or an electric blender until smooth.
10. Season with salt and pepper to taste.
11. Divide the soup among 6 wide bowls.
12. Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips.

Aztec Chicken Tortilla Soup
Serves 6
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 6 plum tomatoes
  2. 2 tbsp olive oil
  3. Sea salt
  4. Fresh cracked black pepper
  5. 2 guajillo chiles
  6. 2 pastilla chiles
  7. 1 medium yellow onion, coarsely chopped
  8. 4 cloves garlic
  9. 1 bay leaf
  10. 4 cups chicken stock
  11. 2 cups broken corn tortilla chips, plus extra for garnish
  12. 1 ripe avocado, peeled, seeded, and cut into 1/2 inch cubes
  13. 8 ounce boneless, skinless chicken breasts, grilled and cut into 1/2 cubes
  14. 4 ounces queso fresco, cut into 1/2 cubes
  15. 1/4 cup chopped fresh cilantro leaves
  16. olive oil baking spray
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit
  2. Spray and oven safe dish with olive oil cooking spray and toss tomatoes with 1 tbsp of olive oild, sprinkle salt and pepper, and roast for 5 minutes.
  3. Remove from heat and let cool.
  4. Toast the guajillo and pasilla chiles and then let them cool.
  5. In a large soup pot, heat the remaining 1 tbsp of olive oil over medium heat.
  6. Add the onion and saute until translucent, about 5 minutes.
  7. Add the garlic and cook for 3 more minutes.
  8. Stir in the roasted tomatoes, chiles, bay leaf, and chicken stock, and simmer for 20 minutes.
  9. Remove the bay leaf, add half of the tortilla chips, and puree the soup in batches in a food processor or an electric blender until smooth.
  10. Season with salt and pepper to taste.
  11. Divide the soup among 6 wide bowls.
  12. Add the avocado, chicken, queso fresco, and cilantro, along with a sprinkle of the remaining tortilla chips.
Adapted from Mod Mex Cookbook
Adapted from Mod Mex Cookbook
Florida Girl Cooks http://floridagirlcooks.com/
aztec chicken tortilla soup, Mexican, Cinco de Mayo

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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