LALA Azteca Soup Recipe
Mexican Sour Cream Stuffed Zucchini Recipe

LALA® Azteca Soup

Here’s a zesty new spin on your old tortilla soup! It’s a wonderfully flavorful and nutritious meal in a bowl that you can serve any time of the year. LALA® Mexican Style Sour Cream adds a special richness to the mix of chicken and spices for a flavor that will rival the soup at your favorite restaurant.

Level: Easy


  • 1 teaspoon oil (vegetable or olive)
  • 2 garlic cloves, chopped
  • 1/4 onion, chopped
  • 4 tomatoes, diced
  • 2 pasilla chiles, chopped
  • 5 cups chicken broth
  • 2 corn tortillas sliced in squares
  • 3 epazote leaves, washed
  • Salt and pepper

To serve:

  • 1/2 chicken breast, fully cooked and shredded
  • 6 corn tortillas, julienned and baked
  • 1/2 cup panela cheese, diced small
  • 1/2 cup LALA Mexican Style Sour Cream
  • 1 avocado, diced
  • 1 tablespoon pasilla chile, grilled and sliced


Start by heating up your oil in a pot, then slowly add in your garlic, onion, tomato, chopped pasilla chile, chicken broth, tortilla strips and epazote. Turn up the heat slightly to bring the mixture to a boil. Add in salt and pepper to taste. Once the mixture has come to a boil, remove from heat. Pour the mix into your blender and blend for about a minute or until the mixture reaches a consistency you like. Return mixture to the pot and cook at low heat until thickened. When you’re ready to serve, Garnish with sliced chicken breast, julienned tortillas, panela cheese, LALA Mexican Style Sour Cream, avocado and grilled pasilla chile.