Azteca Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Azteca Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Azteca Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 10 (6 inch) corn tortillas, cut into
• 1/2 inch strips
• 1 1/2 cups vegetable oil for frying
• 4 cups chicken broth
• 1 cup fresh cilantro leaves
• 2 large tomatoes
• 1 large onion
• 1 tablespoon chipotle peppers in
• adobo sauce
• 1 tablespoon salt
• 2 avocados - peeled, pitted and
• diced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat oil in large sauce pan and carefully drop in cut up tortillas

Step 2: Technique & Execution

Fry until golden brown and crunchy

Step 3: Technique & Execution

Cover a plate with a paper towel, place done tortillas on towel and pat dry, absorbing excess oil

Step 4: Technique & Execution

Sprinkle salt on top of tortillas, trying to coat both sides

Step 5: Technique & Execution

Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed

Step 6: Technique & Execution

In a saucepan heat chicken broth, chipotle chili and pureed vegetables