Sopa Azteca
| Yield: | 10 Servings |
| Categories: | Soups, Tex-mex |
| 3 | md | Onion; chopped |
| 8 | Garlic clove; peeled & crushed | |
| 2 | tb | Olive oil |
| 4 | lb | Tomato, ripe; cubed |
| 2 | tb | Oregano, dried |
| 2 | tb | Basil, dried |
| 2 | ts | Pepper, black |
| 10 | c | Chicken broth |
| 1 | c | Celery; sliced |
| 3 | Bay leaves | |
| 1 | Bell pepper, red; cored, seeded, & sliced | |
| 1 | c | Zucchini; diced |
| 1 | lg | Carrot; diced |
| 1 | c | Oil, vegetable |
| 20 | Tortillas; cut each into four strips | |
| 2 | Potato; peeled & diced | |
| 1 | lb | Spinach, fresh; washed & torn |
| Salt; to taste | ||
| 2 | Avocado, ripe; diced | |
| Lemon juice, fresh | ||
| 1 | lb | Monterey Jack; shredded |
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