If you’ve been around here long enough, you know how much we love Disney World. Our annual trip was postponed this year due to the current health climate, but we rescheduled and are keeping our fingers crossed to go in April. It will be warmer in Orlando that time of year too, great for afternoon breaks at the pool.
The first restaurant we always stop at on our Disney trips is San Angel Inn at the Mexican Pavilion in Epcot. We are obsessed with the atmosphere of this fun dining experience, not to mention the margs and the Soup Azteca is TO DIEEEE FOR!
I’ve attempted many rounds to copy this flavorful traditional tortilla soup and think I’ve finally mastered it. Even if you shy away from tomato based or brothy soups, give this one a try. The rich flavors of this simple soup will leave you wanting more!
Double this recipe for large families or if you want leftovers for lunch the next day.
PREP TIME: 15 minutes
COOK TIME: 20 minutes
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil (for frying tortilla strips)
- ¼ teaspoon sea salt
- ⅓ cup yellow onion, diced
- 1 ½ cups tomatoes, diced (I like to use fresh)
- 1 teaspoon garlic, minced
- 5 cups chicken broth
- ½ teaspoon dill (dill has a strong profile, you can always add more later if you’d like)
- 1 jalapeño deseeded and diced
- 2 flour tortillas, cut into narrow strips
- 1 avocado
- ½ cup Monterey Jack cheese
- Heat 2 tablespoons of olive oil in a large soup pot
- Add onions, tomatoes and garlic and sauté until onions are almost translucent
- Add chicken broth and dill, cover and let simmer for about 15-20 minutes, stirring occasionally
- While soup is simmering, remove jalapeño seeds and dice (wash your hands immediately! I accidentally rubbed my nose after, no bueno)
- Heat 1 tablespoon of olive oil in a small skillet and sauté jalapeño for about 2 minutes, set on plate and set aside
- In another large skillet heat 2-3 tablespoons of canola oil or vegetable oil with sea salt until bubbling
- Slowly add tortilla strips and fry until golden brown, remove from oil and set on plate with paper towel to soak up additional oil, set aside
- Cut avocado into chunks, set aside
- To construct bowls, first add about 3-4 jalapeños to bottom of bowl, add some avocado and a few tortilla strips. Then pour desired amount of soup on top of fixins’ and top with Monterey Jack cheese. Serve immediately with additional tortilla strips on side, Enjoy!