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This recipe for Mexican Azteca soup is so easy and so good, you will wonder how you ever got a long without it. It is a recipe that you will use time and time again and never get tire of eating. This recipe is said to have been served at the Las Palomas restaurant in Taos, New Mexico which was the old Mable Dodge Lujan House. The staff says that it was a recipe that was handed down from family in Mexico.
Recommended reading: Our list of the 10 Best Mexican Cookbooks!
Mexican Azteca Soup (Tortilla Soup)
- 1 can condensed tomato soup
- 1 can beef broth or consomme
- 1 can water
- 1 small can diced green chilies (or if you buy in bulk measure appx. 1/2 c. of green chile or to taste).
- Tortilla Chips
- 1/2 lb. of Asadero or Monterrey Jack cheese cut into small cubes (no larger than 1/2 inch)
Combine the first four ingredients. Stir and heat.
The special thing about tortilla soup is how it is served. In a soup mug lightly crush tortilla chips (bite size) about one-third of the cup. Then toss on top appx. 2 T. of cheese that has been cut into small cubes. We prefer asadero, however any cheese that isn’t too strong will do (Monterrey jack is also good). Then ladle hot soup over the top. The heat of the soup will melt the cheese all over the chips.
This is very good stuff on a cold, winter night or if you have a cold. It will surely clear your sinuses. If the soup is too spicy for you, add a dollop of sour cream.
We love serving homemade bread made in our bread machine with this soup. Dipping a hearty piece right into this soup is heavenly.
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