Mexikanische Tomatensuppe mit Avocado und Chili 🌶  🐔  by Lille

By Joerg Daunke

Mexican tomato soup with avocado and chili 🌶 🐔 by Lille

Mexican cuisine impresses with a variety of flavors and plenty of Scoville. Our Little Hot Chicken brings out the best in the classic Mexican Sopa azteca - the Aztec soup. Serve the side dishes at the table so that each guest can put together their soup according to their preferences.


  • 1 onion
  • 1 clove of garlic
  • 2 tbsp sunflower oil
  • 400g chopped tomatoes (can also be used)
  • 525ml Little Hot Chicken bone broth
  • 1 – 2 fresh small chili peppers
  • a handful of corn (can)
  • pinch of salt
  • pinch of sugar
  • Side dish of your choice: sliced ​​avocado, queso fresco or feta cheese, crème fraîche or sour cream, taco chips or tortillas, lime, parsley, sesame and egg

And so it goes:

  • Cut the onion and garlic into small pieces and fry them in hot oil. Add a pinch of sugar and let them caramelize.
  • Stir in the chopped tomatoes and simmer for about 10 minutes, season with salt. Cut the chili peppers into small pieces.
  • Add the Little Hot Chicken bone broth and the chili peppers to the soup and let it simmer for another 20 minutes. Bienvenido to Mexico!