Aztec soup: a simple cheese, tomato, and beef soup

I got this recipe from my mother, who got it from a friend in Tucson, Arizona. The recipe is extremely simple and extremely quick. I like to serve it with Mexican chef's salad (SALAD-MEXICAN).


(Serves 4-6)


  1. Mix soups and bring to a boil.
  2. Fill each soup bowl about 1/3 full with crumbled tortilla chips. Place a layer of cheese cubes on top of the chips. Put one or two spoonfuls of diced, drained chilies on top of the cheese.
  3. When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. Do not stir. Serve immediately.


The boiling soup melts the cheese, but it also begins to make the chips soggy as soon as you pour it on. If you chop the cheese into finer cubes, it will melt more quickly, but if you chop it too fine, or if you grate it, then the cheese will form a layer on top of the soup instead of remaining as disctinct chunks.


Difficulty: easy.
Time: 5 minutes preparation.
Precision: no need to measure.


Loretta Guarino Reid 
DEC Western Software Laboratory, Palo Alto, California, USA -or- decwrl!guarino 
Recipe last modified: 25 Oct 87

Original header

Path: decwrl!recipes
From: (Loretta Guarino Reid)
Newsgroups: alt.gourmand
Subject: RECIPE: Sopa Azteca (Aztec soup)
Message-ID: <12439@decwrl.DEC.COM>
Date: 8 Apr 88 05:36:59 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: DEC Western Software Laboratory, Palo Alto, Calif USA
Lines: 52

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