Mexican Aztec Soup

Avocados are very nutritious and contain a wide variety of nutrients, including 20 vitamins and minerals. Here are some of the most abundant nutrients in a 100 gram serving:

  • Vitamin K: 26% of the recommended daily dose
  • Folic Acid: 20% of the recommended daily dose
  • Vitamin C: 17% of the recommended daily dose
  • Potassium: 14% of the recommended daily dose
  • Vitamin B5: 14% of the recommended daily dose
  • Vitamin B6: 13% of the recommended daily dose
  • Vitamin E: 10% of the recommended daily dose

It also contains small amounts of magnesium, manganese, copper, iron, zinc, phosphorus,
Vitamin A, B1 (thiamine), B2 (riboflavin) and B3 (niacin).

Ingredients

  • 250 grams of corn tortillas
  • 30 grams of chile pasilla
  • 200 milliliters of vegetable oil
  • 500 grams of tomato
  • 10 grams of garlic
  • 100 grams of onion
  • 500 milliliters chicken broth
  • salt to taste
  • Peppers to taste
  • 150 grams of panela cheese
  • 50 grams of cream
  • 100 grams of avocado

Preparation

  • Cut the tortillas into thin julienne.
  • Cut the chile into thin rings.
  • Heat the oil and fry the tortillas until they are browned. Drain excess oil onto an absorbent paper towel.
  • Fry the chile rings until golden, drain excess oil.
  • Blend the tomato with the garlic and the onion.
  • Heat the oil, strain the sauce and fry.Add the chicken broth and mix until fully integrated ..
  • Season with salt and pepper.
  • Serve the broth, add the tortillas and decorate with the cheese, cream, chili and avocado.

 

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