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Mexican Aztec soup


  • Preheat oven to 180°C fan forced (200°C normal).
  • Blend or process the garlic, small chillies, onion, chilli paste and tomatoes until well combined.
  • Heat a little oil in a large heavy-bottomed pot, add the tomato mixture and gently bring to the boil. Then continue to cook for a minute or two.
  • Add the stock, seasonings and 6 coriander sprigs. Stir, turn the heat down and gently simmer for about 15-20 mins.Then remove the coriander and taste for seasoning.
  • Brush the tortillas with oil, cut into thin strips and cook in the oven for about 10 mins until golden brown and crisp.
  • To serve, ladle the soup into large bowls and top with the sliced tortillas, a little feta, the sliced long chillies and a garnish of coriander.


  • 2 large garlic cloves, crushed
  • 2 small red chillies, chopped
  • ½ large onion, chopped
  • 1 heaped tspn chilli paste
  • 1 can diced tomatoes
  • olive oil
  • 1½ litres chicken (or vegie) stock
  • sea salt & freshly ground pepper
  • 8 large fresh coriander sprigs
  • 6 tortillas
  • 100 gm feta cheese, crumbled
  • 1-2 long red chillies, finely sliced (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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