| 1 | Mix soups and bring to a boil. |
| 2 | Fill each soup bowl about 1/3 full with crumbled tortilla chips. |
| 3 | Place a layer of cheese cubes on top of the chips. |
| 4 | Put one or two spoonfuls of diced, drained chilies on top of the cheese. |
| 5 | When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. |
| 6 | Do not stir. |
| 7 | Serve immediately. |
| 8 | The boiling soup melts the cheese, but it also begins to make the chips soggy as soon as you pour it on. |
| 9 | 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 distinct chunks. |
| 10 | Notes: * 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. |
| 11 | The recipe is extremely simple and extremely quick. |
| 12 | I like to serve it with mexican chef"s salad. |
| 13 | Serves 4-: difficulty: easy. |
| 14 | : time: 5 minutes preparation. |
| 15 | : precision: no need to measure. |
