This recipe is translated from Cookpad Mexico. See original: 
Sopa Azteca
Sopa Azteca 
Cooking Instructions
- 1
In a small pot, add a splash of oil and sauté the garlic and onion.
- 2
Once the onion and garlic are translucent, add the halved Roma tomatoes and sauté for 10 minutes.
- 3
Add the chicken broth or water and bring to a boil. Once boiling, add the pasilla chili pepper, tortilla chips, and epazote. Let it boil for 20 minutes.
- 4
Let it cool slightly and blend thoroughly without the epazote. Pour into a hot pot and let it boil for 15 minutes. Return the epazote to the broth and adjust the seasoning.
- 5
In a bowl, place the tortilla strips, cheese cubes, avocado cubes, and pasilla chili rings. Add the tomato broth and garnish with a drizzle of sour cream.
- 6
Serve hot and enjoy!
Somos un grupo de chefs enfocados en la cocina Mexicana tradicional, prehispánica y de vanguardia!
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