Kid-friendly Aztec Avocado Chipotle Soup Recipe - Sticky Fingers Cooking
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Recipe: Aztec Avocado Chipotle Soup

Recipe: Aztec Avocado Chipotle Soup

Aztec Avocado Chipotle Soup

by Dylan Sabuco
Photo by Dylan Sabuco
prep time
10 minutes
cook time
20 minutes
4-6 servings

Fun Food Story

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Aztec Avocado Chipotle Soup

Another family favorite, Aztec Avocado Chipotle Soup—the perfect blend of Roma tomatoes, green onions, and taco-inspired spices, all simmered together in the yummiest, soul-warming broth. And just when the kids think it couldn't possibly get any better, you give them the grand finale: a sprinkling of fresh cilantro, creamy avocado, and Crunchy Bean Flauta Bites for that perfect crunch. Every bowlful is like a fiesta of its own. ¡Buen provecho!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Fun-Da-Mentals Kitchen Skills

  • chop :

    to cut something into small, rough pieces using a blade.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

  • stir :

    to mix together two or more ingredients with a spoon or spatula, usually in a circle pattern, or figure eight, or in whatever direction you like!

Equipment Checklist

  • Large pot
  • Cutting board + kid-safe knife
  • Measuring spoons
  • Liquid measuring cup
  • Can opener
  • Wooden spoon
  • Ladle


Aztec Avocado Chipotle Soup

  • 2 medium roma tomatoes **(for NIGHTSHADE ALLERGY sub 1 medium beet, golden or red)**
  • 3 green onions
  • 1 T vegetable oil **
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle powder **(for NIGHTSHADE ALLERGY sub ground mustard)**
  • 1/2 15-oz can black beans **(for LEGUME ALLERGY sub 1 C zucchini, diced)**
  • 1/2 C frozen corn
  • 1 vegetable bouillon cube (or 1 tsp bouillon powder/paste) **(check label for possible allergens, like gluten, soy, or nightshade, and omit if necessary)**
  • 4 C water
  • 1 avocado
  • 1/3 bunch cilantro, optional
  • 1 lime, optional

Food Allergen Substitutions

Aztec Avocado Chipotle Soup

  • Legume: For 1/2 15-oz can of black beans, substitute 1 C diced zucchini.
  • Nightshade: For 2 roma tomatoes, substitute 1 medium beet, golden or red. Substitute ground mustard for chipotle powder. 
  • Gluten/Soy/Nightshade: Check vegetable bouillon cube ingredients listed on label and, if necessary, omit and add an extra 1/2 tsp salt to recipe.


Aztec Avocado Chipotle Soup


Hola! This soup recipe is based on one of my favorites: tortilla soup. Tortilla soup combines chopped vegetables with a tomato-based broth, simmered with a few spices commonly found in taco seasoning. Then, before you dive in for a spoonful, the star of this soup is the garnishes. You can add cilantro, avocado, and even dunk crispy Crunchy Bean Flauta Bites in this flavorful soup. Enjoy!

chop + sauté

Start off by chopping 2 medium roma tomatoes and 3 green onions into a large dice. Drizzle 1 tablespoon vegetable oil into a large pot over medium heat. Add in your chopped tomatoes and onions. Cook the mixture for about 2 minutes, stirring occasionally.

measure + stir

Measure 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon chipotle powder, then pour the spices into the pot. Stir until all the ingredients are mixed thoroughly.

scrumptious science

It is always a good idea to add dried herbs and spices towards the beginning of any recipe you are cooking. Dried herbs and spices derive their flavor from the oil that is deep inside. Those oils become less potent over time, sitting in jars in our cabinets. Heating the dried herbs and spices gently with vegetable oil will help make the flavor stronger in the end.

measure + pour

Open and drain 1 can of black beans. Then, use half the can for the Aztec Avocado Chipotle Soup and the other half for Black Bean Flauta Bites (see recipe), if making. Add half the can of black beans, 1/2 cup frozen corn, 1 vegetable bouillon cube, and 4 cups water to the large pot. Stir a few times to combine.


Bring the soup to a simmer and cook for 15 minutes. You can continue to simmer the soup for as long as you would like to keep it warm for eating. The longer it cooks, the more flavorful the soup will be. If you simmer away too much liquid, or would like to reheat the soup later, add a cup of water and simmer for 5 more minutes to return the soup to its original consistency. Anytime you do this you will need to add a pinch of salt.

chop + eat

All of the green ingredients run the risk of losing their vibrant color if added in the first steps of a recipe. Right before you eat the soup, prepare the garnishes. Dice 1 avocado, roughly chop 1/3 bunch of cilantro, and slice 1 lime into wedges. Scoop the soup into bowls and put a little of each garnish ingredient of your choice on top. Enjoy!

Surprise Ingredient: Chipotle!

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Photo by elena moiseeva/

Hi! I'm a Chipotle!

"Did you know that we are ripe, smoke-dried jalapeño peppers? The fresh jalapeños you may be used to are green, but ripe ones are red, and those red jalapeños are used for chipotles. We don't look as young and fresh as a green one and are a bit wrinkly, but we have a smoky, sweet flavor that's great in Mexican and Tex-Mex dishes!"

  • Smoke-drying jalapeño peppers was done in Mesoamerica by the Aztecs. The word "chipotle" (chih-POHT-lay) comes from the Nahuatl or Aztec words "chil" and "potle," meaning "smoked chili."
  • There are two varieties of chipotle: "morita" and "meco." The morita is smaller and darker than the meco because it does not stay on the vine as long and is not smoked as long. It is more commonly found in the United States. The meco is primarily sold in Mexico, and because it is smoked longer, it is grayer in color with a smokier taste. 
  • You can find chipotle in many forms, including packaged whole dried peppers, canned whole or diced chipotles in adobo sauce, powder, flakes, pods, and concentrated chipotle base. 
  • As with fresh jalapeños, remove the seeds before adding them to recipes if you want less spicy heat in your chipotles. 
  • You can use chipotle in salsas, barbecue, enchilada, or hot sauce, and meat marinades. You'll find chipotle in tacos, burritos, chili, soups, stews, and any dish where smoky flavor would be welcome.

History of Tortilla Soup!

Photo by Larisa Blinova/
  • Tortilla soup, also known as "sopa Azteca," originated in Mexico, although the exact location and date are unknown. It blends Aztec and Spanish flavors and is especially popular in Mexico City.
  • Traditional tortilla soup is made with chicken broth, chilis, epazote (a Mexican tea), garlic, onion, tomatoes, and fried corn tortilla strips. Cooked chicken is also a common ingredient. It is often garnished with avocado, cheese, cilantro, Mexican crema, and lime wedges.

Let's Learn About Mexico!

Photo by Alena Darmel
  • Officially, Mexico's name is "The United Mexican States." It is one of several countries and territories in North America, including Canada and the United States of America.
  • Spanish is Mexico's national language, and Mexico is the largest Spanish-speaking country in the world. Mexican people didn't always speak Spanish, though. For thousands of years, Native Americans lived there and built great cities. The people had advanced language, education, and calendar systems, and they had very clever ways of raising food. Mexico is also the country with the largest number of native American speakers in North America. 
  • The capital of Mexico is Mexico City. Mexican legend says that Aztec leaders were told to build their great city of Tenochtitlan at the site where they saw an eagle sitting on a nopal cactus with a snake in its beak. That image is in the center of Mexico's flag. The Aztecs built their city on an island in the middle of a lake. The ruins of Tenochtitlan are at the center of Mexico City and still sit on top of a lake! As water is pumped out to serve the needs of the city's growing population, the city has been sinking at a rate of 6 to 8 inches per year.  
  • Indigenous Mexican people included the Aztecs in the central interior of the country, the Mayans of the Yucatan peninsula, and the Zapotec of the south. Spanish explorers landed in Mexico in the early 1500s, and they ruled Mexico for over 300 years. During this time of colonization, Mexico's Mesoamerican civilizations mixed with European culture.
  • Before the arrival of Spaniards, native Mexican food primarily consisted of corn, beans, peppers, tomatoes, sweet potatoes, squash, and herbs. Indigenous people occasionally hunted and added wild turkey, rabbit, deer, and quail to their largely vegetarian diets. Native royalty sipped chocolate drinks. Europeans introduced cattle, sheep, pigs, goats, chickens, sugarcane, and wheat to Mexico upon their arrival. 
  • Mexican cuisine uses chili peppers to give it its distinct flavor. Jalapeños, poblanos, and serrano peppers are commonly used in Mexican dishes. Dishes that include mole, a sauce made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions, such as Día de los Muertos. 

What is it like to be a kid in Mexico?

  • Mexican children may live near the ocean or the gulf, in the desert, or in the mountains. 
  • Kids often live with extended family, including grandparents. Their full names include their father's and their mother's.
  • Most kids speak Spanish, but Mexico also recognizes 68 native languages. 
  • They attend school from September through June. Large schools have two shifts—one group in the morning and one in the afternoon. Students are usually required to wear uniforms. 
  • They may play soccer, baseball, and other sports. Jumping rope and other outdoor games are very popular. They might play a game similar to bingo called Lotería. It is played with picture cards and songs. 
  • Corn tortillas are a staple for kids, along with beans and rice. Dishes that include mole, a sauce often made of dark chocolate, chili peppers, cinnamon, and other spices, may be served on special occasions. 
  • A popular family holiday is Día de los Muertos (Day of the Dead), a celebration to remember and honor a family's ancestors. Family members decorate the graves of their relatives who have passed on. Typical foods served for this holiday include empanadas, tamales, pan de muertos (a sweet bread in which a ring with a tiny plastic skeleton is hidden), and calaveras de azucar (sugar candy skulls). 

Lettuce Joke Around

What did the avocado say to the fork? 

"You guac my world."

THYME for a Laugh

Culinary Instructor: Can you tell me a pepper that is hotter than a serrano pepper but not as hot as a Thai pepper? 

Student: Yes, I cayenne!

The Yolk's On You

What did one chip say to the avocado dip? 

"Well, this is guacward … dip, scoop, munch!"

That's Berry Funny

What is Avocado's favorite kind of music? 

Grock 'N' Mol. (guacamole)

That's Berry Funny

Why couldn't the pepper play with his friends? 

He was grounded!

That's Berry Funny

What did the tortilla say to the avocado when the dip bowl was empty? 

“We’ve hit guac bottom!”

The Yolk's On You

What are Sticky Fingers Cooking students called?


Lettuce Joke Around

The hot sauce asked the two chili peppers what they were doing.

They answered, "We're just chillin'!"

The Yolk's On You

What is the best way to cool a hot soup? 

Add a chilly pepper!

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