Aztec Tortilla Soup

Name: Aztec Tortilla Soup
Total time: 1800 s
Yield: 2 servings
Ingredients: 1 small can crushed tomatoes; 1 avocado; 1 non-fat yogurt; 2 corn tortillas; 1/2 lemon; 2 tablespoons cooked corn; 1 chili pepper; 1 teaspoon choricero pepper paste or paprika; olive oil; salt; chopped cilantro; 1/4 green bell pepper

Rochiito Takemoto @rochiito_takemoto

Desde el Sistema Solar, en la Vía Lactea

A Mexican recipe, adapted to be low in cholesterol... delicious...

Rochiito Takemoto @rochiito_takemoto

Desde el Sistema Solar, en la Vía Lactea

A Mexican recipe, adapted to be low in cholesterol... delicious...

Saved

Ingredients

30 minutes

2 servings

1small can crushed tomatoes
1avocado
1non-fat yogurt
2corn tortillas
1/2lemon
2 tablespoonscooked corn
1chili pepper
1 teaspoonchoricero pepper paste or paprika
olive oil
salt
chopped cilantro
1/4green bell pepper

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Steps

30 minutes

1

In a pot, add a little olive oil, the bell pepper, chili pepper, choricero pepper paste, and tomatoes with a bit of salted water. Boil for 20 minutes and blend.
2

Separately, fry the tortilla cut into thin strips in a little oil.
3

Cut the avocado into cubes.
4

Serve the soup and place the corn, avocado, lemon juice, lemon zest, cilantro, and yogurt in the center of the bowl. Place the tortilla strips on top of the soup and it's ready...