Sopa Azteca or tortilla soup is a Mexican traditional simple soup, prepared with just a few ingredients: pasilla chile- and a tomato -chicken broth, topped with a tortilla chips, creamy avocado, cheese, and tangy Mexican crema. It’s simple, but a very rich and flavorful soup! If you cannot find Mexican crema, you can use sour cream.
For fried tortilla strips: Leave 10 corn tortillas out of the package and let them dry at room temperature overnight. Then cut them into thin strips. Preheat ~1 cup of canola oil to medium heat for about 7 minutes, then fry the strips for about 30 seconds a batch. Fry in several batches until crispy. Drain onto plate or pan lined with paper towels. Sprinkle lightly with salt while they are still warm.
Also it’s common to crush toasted chile pods over the soup. So delicious and simple, a perfect for these chilly nights or to celebrate the Day of the Dead!
Sopa Azteca or Tortilla Soup Recipe
By November 1, 2017Published:
- Yield: 4-6 Servings
Sopa Azteca or tortilla soup is a Mexican traditional simple soup, prepared with just a few ingredients: pasilla chile- and a tomato …
- 2 chicken breast bone-in, for the broth
- 1.5 l water for the broth
- 1 onion for the broth
- 2 cloves of garlic for the broth
- 6 cilantro for the broth
- 1 tsp Mexican oregano for the broth
- epazote, celery, cilantro, bay leaf and any spice used in broths
- salt, pepper for the broth
- 2 pasilla chiles dried
- 2 guajillo chiles dried
- 3 cloves of garlic chopped
- 1 small onion chopped
- 5-6 Tomatoes Roma
- 1 cup crema Mexicana or sour cream
- 1 avocado on top
- queso fresco or oaxaca cheese , on top
- cilantro on top
- tortilla chips on top
- lime on top
- crema Mexicana on top
- canola oil
- Cook the whole chicken breast (bone-in) in a liter and a half of water with epazote, onion, garlic, celery, cilantro, bay leaf and other vegetables and spices to make a broth. Let simmer for about 45 min, or until chicken breast is fully cooked. Remove from heat and slightly cool, then shred the chicken breast. Leave the shredded breast and strained broth to the side.
- Heat 1 tbsp canola oil in a medium pan, and then brown the dried chilies for about 1-2 min. Next carefully pour 1 cup of water over the chilies and bring to a boil. Remove from heat, cover with a lid, and let cool slightly. Then remove the stems and seeds, cut into strips, and place in the blender.
- Clean the skin of tomatoes (in hot water leave the tomatoes for 30 sec) and cut them in medium cubes.
- Sauté the garlic and onion in a frying pan with a little oil, then add the diced tomatoes, cook for 5 min, then move everything to a blender with the chilies. Add 1 cup of broth and puree. This puree should be as smooth as possible.
- Pour the puree in the stockpot with chicken broth, stir the Mexican crema with a whisk until well combined. Add the shredded chicken and let simmer for about 15 min.
- To serve: pour the soup into bowls with the chicken and garnish with Mexican crema, chopped avocado, cheese, corn tortilla chips, decorate with cilantro and lime.
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Tags: Autumn Food, Cinco de Mayo, Day of the Dead, dinner, Father's Day, lunch, simple recipe, Winter Food