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Aztec Soup Mexican Food

Aztec Soup with Tortilla Chips

SAN CRISTOBAL DE LAS CASAS, Mexico- I strolled into a restaurant offering a cheap menu. A few choices of soup came with the meal, one of them was something called Aztec soup.

Aztec soup, sounds pretty cool.

I ordered one bowl of Aztec soup to accompany my milanesa. No, I did not ask if it was made with real Aztecs.

I warned my wife to just let me try this new soup first, and to order a standard bowl of vegetable soup, so we would  could share a contingency plan in case this Aztec thing turned out to be submerged sheep scrotum. But, I must admit such culinary surprises are part of the travel experience — I highly recommend choosing unknown items to eat at restaurants without questioning the waiter first, as there are few experiences like having a steaming bowl of asshole soup unexpectedly laid out before you. Seriously, this happens.

In point, I had no idea what Aztec soup could be. But I would soon find out.

Aztec Soup

Aztec Soup in Mexico

A few moments later my Aztec soup arrived at the table. It had a red stock, but I could not quite tell what was inside of it from looking. It certainly did not smell like scrotum. It looked pretty good, but there was definitely something thick and bumpy beneath the red surface of the soup. I splashed my spoon down into it. The soup crunched.

I laughed as I pulled up a mass of previously submerged tortilla chips. The main ingredient of Aztec soup, apparently, are tortilla chips.

I tasted it, the chips were slightly soggy from the soup stock but still had their crunch, the entire ensemble was well spiced, it was good.

Preparation of Aztec soup

Aztec soup is basically a conglomeration of tomato sauce, tomatoes, onions, garlic, margarine, chicken stock, pepper, Worcestershire sauce in mindful quantities all cooked together in a stock pot and simmer for an hour. To put the soup together just toss a handful of tortilla strips in a soup bowl with some avocado wedges and some Mexican crumbly cheese, and then pour the hot soup stock over it.

Aztec soup in Mexico

Aztec soup

Aztec soup conclusion

This soup seems simple to make — as a soup should be — and the preparation could potentially be adapted indefinitely. I like the idea of adding tortilla chips to soup, they added a good crunch and some thickness to the entire ordeal. I am unsure if I will ever make a soup according to any recipe — doing so seems a sacrilege when my default soup strategy is just to toss whatever I have into a pot and make it hot. But the addition of tortilla chips in soup is a good idea that I may replicate the next time I put together a pot of Vagabond Family Soup.

Aztec Soup in Mexico

Related articles: Pig skin soup | Hot pot soup in Taiwan

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Filed under: Food, Mexico, North America

About the Author:

Wade Shepard is the founder and editor of Vagabond Journey. He has been traveling the world since 1999, through 80 countries. He is the author of the book, Ghost Cities of China, and contributes to Forbes, The Diplomat, the South China Morning Post, and other publications. has written 3169 posts on Vagabond Journey. Contact the author.

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